Study on Mixed Fermentation of Soybean Meal By the Complex Flora from Crusted Tea and Bacillus subtilis

YAO Yongfang, ZHAO Xiangjie, LIAO Yanzhi, CHEN Xiaofeng, LI Pingfan

doi:10.3969/j.issn.1006-267x.2014.11.046

Chinese Journal of Animal Nutrition >

2014 , Vol. 26 >Issue 11: 3537 - 3544

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.11.046

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Study on Mixed Fermentation of Soybean Meal By the Complex Flora from Crusted Tea and Bacillus subtilis

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1. Department of Food, Guangdong Industry Technical College, Guangzhou 510300, China;
2. Sericulture & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
3. Shaoguan Yuehuang Ecological Technology Co. Ltd., Shaoguan 512026, China

Received date: 2014-05-16

Online published: 2014-11-17

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Abstract

The study was conducted to investigate the mixed fermentation of soybean meal by the complex flora from crusted tea and Bacillus subtilis. Making the acid soluble protein content as the main index, the different culture conditions of the complex flora from crusted tea and Bacillus subtilis fermentation factors were studied. The research results showed as follows: 1) the optimal culture conditions of the complex flora from crusted tea was: 0.5 g crusted tea powder into triangle bottle with 100 mL potato dextrose agar was stationarily cultured for 24 h under the condition of 28 ℃. 2) The optimum process for soybean meal by solid state fermentation was: 10% Bacillus subtilis fermentation liquid+10% culture liquid of the complex flora from crusted tea+10% molasses+10% water+55% soybean meal, at 37 ℃ under airtight condition cultured for 3 to 6 days. The mixed fermentation by the complex flora from crusted tea and Bacillus subtilis can significantly improve the nutritional value of raw meal and have certain application value.

Key words： the complex flora from crusted tea; Bacillus subtilis; soybean meal; mixed fermentation

Cite this article

YAO Yongfang, ZHAO Xiangjie, LIAO Yanzhi, CHEN Xiaofeng, LI Pingfan . Study on Mixed Fermentation of Soybean Meal By the Complex Flora from Crusted Tea and Bacillus subtilis[J]. Chinese Journal of Animal Nutrition, 2014 , 26(11) : 3537 -3544 . DOI: 10.3969/j.issn.1006-267x.2014.11.046

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