Improvement of protein quality and degradation of allergen in soybean meal fermented by Neurospora crassa

Publication date: March 2019Source: LWT, Volume 101Author(s): Jing Li, Ruo-lin Zhou, Zhi-qing Ren, Ya-wei Fan, Sheng-ben Hu, Cheng-fei Zhuo, Ze-yuan DengAbstractThe nutrition quality and bioactivity of soybean meal was investigated via solid-state fermentation using Neurospora crassa (NC) alone or Neurospora crassa and saccharomyces cerevisiae (NCSC) together. The optimized fermentation conditions of NC or NCSC were obtained as follow: fermentation temperature (30 °C both), fermentation time (72 h vs 74.7 h), solid-liquid ratio [1:3.5 vs 1:3.0 (g/mL)], inoculation amount (the inoculation amount of fungi/soybean meal (dry weight)) of Neurospora crassa + Saccharomyces [1% (m/m)+0 vs 1% (m/m) +20% (v/m)], initial pH (7.0 both). The protein hydrolysis of fermented soybean meal (FSM) c...

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