| abstract |
The invention discloses a fermentation method for improving the water-soluble protein of soybean meal. The fermenter is used to carry out liquid fermentation and culture of Saccharomyces cerevisiae and Bacillus subtilis respectively, and then the two fermentation culture liquids are mixed to form a probiotic fermentation liquid; the probiotics are fermented Mix liquid, neutral protease, water and soybean meal to obtain a fermentation mixture, ferment at 30°C for 24 hours, then raise the temperature to 45°C to continue fermentation for 48 hours, and dry at low temperature to obtain fermented soybean meal. The fermented soybean meal obtained by the fermentation method provided by the invention has a high water-soluble protein content, and simultaneously achieves the purpose of improving protein digestibility. |