Primary Study on Production of Soybean Polypeptide by Solid State Fermentation
Gao Xiaomei
Li Yang
Liu Xiaohui
Huan Minghui
Ao Jing
Abstract：With soybean meal powder as raw material , the production situations of solid state fermenta-tion were optimized using soybean peptide convert ratio as index , and the thirteen strains producing protease were further screened .The results showed that the optimum fermentation conditions were 40%of substrate wa-ter content, 1%of inoculation amount, 6.5 of the initial pH value,120 h of the fermentation time, and 28℃of the fermentation temperature .There was no obvious effect on protein content of different strains ,but the de-grees of hydrolysis were quite different .The content of soybean polypeptides reached 26 .44%and 25 .46%re-spectively after fermentation with Aspergillus oryzea 1001 and Bacillus subtilis.
Keywords：Solid state fermentationSoybean polypeptidesOptimization of fermentation conditionStrain screening
Publication Date：2014-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：4( 78-81 )