Study on synergistic fermentation of bean dregs and soybean meal by multiple strains and proteases
文献类型：期刊论文
| 作者 | Heng, Xinyu1; Chen, Huayou1,2; Lu, Chenxi1; Feng, Tao1; Li, Keyi1; Gao, Ebin1 |
| 刊名 | LWT-FOOD SCIENCE AND TECHNOLOGY
 |
| 出版日期 | 2022-01-15 |
| 卷号 | 154页码:12 |
| ISSN号 | 0023-6438 |
| 关键词 | Bean dregs Soybean meal Small peptides Response surface methodology Synergistic fermentation |
| DOI | 10.1016/j.lwt.2021.112626 |
| 英文摘要 | This study was conducted to obtain the optimal fermentation process to improve the nutritional value of bean dregs (BD) and soybean meal (SBM) using single-factor experiments and response surface methodology with small peptide content as the index. The optimal fermentation process was as follows: Bacillus subtilis was selected for aerobic fermentation for 12 h, Saccharomyces cerevisiae + Lactobacillus plantarum + Lactobacillus rhamnosus was selected for anaerobic fermentation, ratio of BD and SBM = 1:1, 0.65% acid protease +0.65% papain, 15% wheat middlings, 5% inoculum size, 34 degrees C fermentation temperature, and 11 d fermentation time. Following fermentation, the small peptide content increased from 7.35% to 39.58%. The free amino acid content and the organic acid content increased from 2.34 mg/g to 41.39 mg/g and 28.76 mg/g to 158.61 mg/g, respectively. The added proteases greatly improved the overall protease activity of the fermentation medium, promoted the fermenting microorganism growth, amylase secretion, and reducing sugar metabolism, increased the organic acid content, made the pH lower, and improved the fermentation efficiency and the quality of fermented BD and SBM. |
| WOS关键词 | LACTIC-ACID ; OPTIMIZATION ; PLANTARUM ; PEPTIDES ; PROTEINS ; FOOD |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| 出版者 | ELSEVIER |
| WOS记录号 | WOS:000710204700009 |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/50657]  |
| 专题 | 中国科学院过程工程研究所 |
| 通讯作者 | Chen, Huayou |
| 作者单位 | 1.Jiangsu Univ, Sch Life Sci, Zhenjiang 212013, Jiangsu, Peoples R China 2.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 10090, Peoples R China |
| 推荐引用方式 GB/T 7714 | Heng, Xinyu,Chen, Huayou,Lu, Chenxi,et al. Study on synergistic fermentation of bean dregs and soybean meal by multiple strains and proteases[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2022,154:12. |
| APA | Heng, Xinyu,Chen, Huayou,Lu, Chenxi,Feng, Tao,Li, Keyi,&Gao, Ebin.(2022).Study on synergistic fermentation of bean dregs and soybean meal by multiple strains and proteases.LWT-FOOD SCIENCE AND TECHNOLOGY,154,12. |
| MLA | Heng, Xinyu,et al."Study on synergistic fermentation of bean dregs and soybean meal by multiple strains and proteases".LWT-FOOD SCIENCE AND TECHNOLOGY 154(2022):12. |
入库方式： OAI收割
来源：过程工程研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。