Fermentation method for improving water-soluble proteins of soybean meal
The technology of a water-soluble protein and a fermentation method is applied in the field of fermentation for improving the water-soluble protein of soybean meal, which can solve the problems of low water-soluble protein content, and achieve the effects of high protein digestibility, improving digestibility and promoting fermentation conversion rate.
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Embodiment 1
[0020] A fermentation method for increasing the water-soluble protein of soybean meal, the preparation steps of which are: respectively cultivating the fermentation broths of two kinds of probiotic bacteria, Saccharomyces cerevisiae and Bacillus subtilis, in a fermenter, and mixing them at a volume ratio of 1:1, wherein Bacillus subtilis is fermented with liquid The composition of the medium is: 3g of beef extract, 10g of glucose, 10g of peptone, and 5g of sodium chloride per liter; the composition of the medium for liquid fermentation of Saccharomyces cerevisiae is: 20g of glucose, 10g of peptone, and 5g of yeast extract per liter preparation. Culture conditions and time: Bacillus subtilis was cultured at 37°C and 180 rpm for 24 hours, and Saccharomyces cerevisiae was cultured at 30°C and 120 rpm for 24 hours. The OD600 values of Saccharomyces cerevisiae and Bacillus subtilis after liquid fermentation were 2.05 and 2.10, respectively. Then mix evenly according to the weigh...
Embodiment 2
[0026] A fermentation method for increasing the water-soluble protein of soybean meal, the preparation steps of which are: respectively cultivating the fermentation broths of two kinds of probiotic bacteria, Saccharomyces cerevisiae and Bacillus subtilis, in a fermenter, and mixing them at a volume ratio of 1:1, wherein Bacillus subtilis is fermented with liquid The composition of the culture medium is: 5g of beef extract, 15g of glucose, 14g of peptone, and 6g of sodium chloride per liter; the composition of the medium for liquid fermentation of Saccharomyces cerevisiae is: 25g of glucose per liter, 12g of peptone, and 6g of yeast extract preparation. Culture conditions and time: Bacillus subtilis was cultured at 37°C and 180 rpm for 24 hours, and Saccharomyces cerevisiae was cultured at 30°C and 120 rpm for 24 hours. The OD600 values of Saccharomyces cerevisiae and Bacillus subtilis after liquid fermentation were 2.05 and 2.10, respectively. Then mix evenly according to t...
Embodiment 3
[0028] A fermentation method for increasing the water-soluble protein of soybean meal. The preparation steps are: respectively cultivating the fermentation liquids of two kinds of probiotics, Saccharomyces cerevisiae and Bacillus subtilis, in a fermenter, and mixing them at a ratio of 1:1 by volume, wherein Bacillus subtilis is fermented with liquid The composition of the medium is: 5g of beef extract, 15g of glucose, 14g of peptone, and 6g of sodium chloride per liter; the composition of the medium for liquid fermentation of Saccharomyces cerevisiae is: 25g of glucose, 12g of peptone, and 6g of yeast extract per liter preparation. Culture conditions and time: Bacillus subtilis was cultured at 37°C and 180 rpm for 24 hours, and Saccharomyces cerevisiae was cultured at 30°C and 120 rpm for 24 hours. The OD600 values of Saccharomyces cerevisiae and Bacillus subtilis after liquid fermentation were 2.05 and 2.10, respectively. Then mix evenly according to the weight ratio of pr...
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