Optimization of Solid-State Fermentation with Lactobacillus brevis and Aspergillus oryzae for Trypsin Inhibitor Degradation in Soybean Meal

Optimization of Solid-State Fermentation with Lactobacillus brevis and Aspergillus oryzae for Trypsin Inhibitor Degradation in Soybean Meal

The aim of the present study was to optimize trypsin inhibitor degradation in soybean meal by solid-state fermentation (SSF) with Lactobacillus brevis and Aspergillus oryzae, and to determine the effect of SSF on phytic acid, crude protein, crude fat, and amino acid profile. Response surface methodo...

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Bibliographic Details
Main Authors: You-ling GAO, Cai-sheng WANG, Qiu-hua ZHU, Guo-ying QIAN
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2013-05-01
Series:Journal of Integrative Agriculture
Subjects:
Aspergillus oryzae
Lactobacillus brevis
response surface methodology
solid-state fermentation
soybean meal
trypsin inhibitors
Online Access:http://www.sciencedirect.com/science/article/pii/S2095311913603056
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