发酵工艺参数对发酵豆粕营养成分的影响

doi:10.16431/j.cnki.1671-7236.2015.08.021

Abstract

Abstract: To study the optimal condition of fermented soybean meal production, several factors were selected to study the effects of different strains inoculation quantity, fermentation temperature, moisture content, fermentation time and accessories on soybean meal fermentation.The results showed that when Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus addition proportions were 3‰, 2‰, 1‰, respectively, proteinase supplementation was 2‰, strains activation time was 0.5 h, initial moisture content was 38%, fermentation temperature kept at 30 to 42 ℃, physical and chemical indexes of fermented soybean meal were optimal, the contents of small peptide and lactic acid could reach more than 20% and 3.5%, respectively, and at the same time, quality of fermented soybean meal was very stable.

Key words: fermented soybean meal; process parameters; nutritional components

CLC Number:

S816.42

YUAN Zheng-wu, CHEN Feng-ming, CHEN Qing-hua. Influence of Process Parameters on Nutritional Components of Fermented Soybean Meal[J]. , 2015, 42(8): 2066-2073.

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Influence of Process Parameters on Nutritional Components of Fermented Soybean Meal

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