Optimization of Fermentation Conditions for Soy Sauce Residue and Its Increase in Protein Content

ZENG Li; XI Qianyun; ZHANG Qingyu; CHEN Sui; JIANG Qingyan; ZHANG Yongliang

doi:10.3969/j.issn.1006-267x.2015.08.038

Chinese Journal of Animal Nutrition >

2015 , Vol. 27 >Issue 8: 2628 - 2636

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.08.038

Molecular Nutrition

Optimization of Fermentation Conditions for Soy Sauce Residue and Its Increase in Protein Content

ZENG Li ,
XI Qianyun ,
ZHANG Qingyu ,
CHEN Sui ,
JIANG Qingyan ,
ZHANG Yongliang

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1. College of Animal Sciences, Southern China Agriculture University, Guangzhou 510642, China;
2. Guangdong Meiweixian Flavoring Foods Co.Ltd, Zhongshan 528437, China

Received date: 2015-02-06

Online published: 2015-08-13

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Abstract

In this experiment, on the basis of aspergillusoryzae fermentation, solid-state fermentation (the first aerobic fermentation anaerobic fermentation) was involved in soy sauce residue fermentation to improve its utility in animal feed, using a variety of complex microbial (Aspergillusniger, Bacillussubtilis and Candida utilis yeast). After fermentation of soy sauce residue containing meterial, the free amino acids, activity of enzymes and bioactive small peptides were determined. By determining strain growth curve and fermentation effects, Aspergillusniger, Bacillussubtilis and Candida utilis yeast were analyzed to select suitable strains. Considering the crude protein and acid-soluble protein content as index, the effects of different substrates, initial water content, inoculation amount, fermentation temperature and fermentation time on the fermentation were examined The fermentation by single strain and mixed fungu were also explored. Crude protein and the acid-soluble protein were significantly increased. Compared to pre-fermentation, crude protein was significantly increased by 7.35% (P<0.05), and acid-soluble protein was significantly increased by 24.44% (P<0.05);the optimal fermentation parameters were that the ratio of soybean meal: soy sauce residue was 1:1, the ratio of substrate to water was 1:1.0, the inoculation amount was 10%, the fermentation temperature was 30 ℃,the fermentation time was 60 h, and the anaerobic fermentation time was 24 h. In the fermented products, the crude protein was 49.44%, and the acid-soluble protein was 19.89%. Results indicate soy sauce residue may be developed to be good protein materials for animal after fermentation with other materials.

Key words： Candida utilis yeast; mixed fermentation; soy sauce residue; feed protein

Cite this article

ZENG Li , XI Qianyun , ZHANG Qingyu , CHEN Sui , JIANG Qingyan , ZHANG Yongliang . Optimization of Fermentation Conditions for Soy Sauce Residue and Its Increase in Protein Content[J]. Chinese Journal of Animal Nutrition, 2015 , 27(8) : 2628 -2636 . DOI: 10.3969/j.issn.1006-267x.2015.08.038

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