Study on improving the value of peanut meal by liquid-state fermentation with binary compound strains

ZHANG Chun-yu; CHEN Xiao-dan; MAO Xiao-yu; LIN Si-min; LAI Jian-ping; ZHOU Yong-qiang; ZENG Qing-zhu

doi:10.13386/j.issn1002-0306.2014.16.033

ZHANG Chun-yu, CHEN Xiao-dan, MAO Xiao-yu, LIN Si-min, LAI Jian-ping, ZHOU Yong-qiang, ZENG Qing-zhu. Study on improving the value of peanut meal by liquid-state fermentation with binary compound strains[J]. Science and Technology of Food Industry, 2014, (16): 184-187. DOI: 10.13386/j.issn1002-0306.2014.16.033

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Study on improving the value of peanut meal by liquid-state fermentation with binary compound strains

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Aspergillus oryzae AS3.951 and Bacillus subtilis 1.398 were used in the liquid-state fermentation of peanut meal and degree of hydrolysis to determine the optimal ferment conditions. The results showed that the optimal conditions were as follows:fermentation temperature 30℃, inoculum size 10%, inoculation proportion3∶1, peanut content 70%, Bran was 30%, two strain vaccination time difference for 3h, solid/liquid 1∶16, time56 h. Under the optimized conditions, the DH (%) and NSI (%) reached 37.11% and 92.52% respectively. The product had a pure fermented flavor and good umami.

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Study on improving the value of peanut meal by liquid-state fermentation with binary compound strains

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