Optimization of Soybean Meal Fermentation for Aqua-Feed with Bacillus subtilis natto Using the Response Surface Methodology
Y Zhang, M Ishikawa, S Koshio, S Yokoyama… - Fermentation, 2021 - mdpi.com
This study aimed to improve the nutritional value of soybean meal (SBM) by solid-state
fermentation (SSF) using Bacillus subtilis natto (B. s. natto) to overcome the limitations of
SBM usage in aquafeed. The response surface methodology (RSM) was employed to
explore the relationships of fermentation conditions, such as temperature, time, water-
substrate ratio, and layer thickness, on the degree of protein hydrolysis (DH) and the crude
protein (CP) content. The optimum conditions for achieving the higher DH (15.96%) and CP …
fermentation (SSF) using Bacillus subtilis natto (B. s. natto) to overcome the limitations of
SBM usage in aquafeed. The response surface methodology (RSM) was employed to
explore the relationships of fermentation conditions, such as temperature, time, water-
substrate ratio, and layer thickness, on the degree of protein hydrolysis (DH) and the crude
protein (CP) content. The optimum conditions for achieving the higher DH (15.96%) and CP …
[PDF][PDF] Optimization of soybean meal fermentation for aqua-feed with Bacillus subtilisnatto using the response surface methodology. Fermentation. 2021; 7 (4): 306
Y Zhang, M Ishikawa, S Koshio, S Yokoyama… - 2021 - academia.edu
This study aimed to improve the nutritional value of soybean meal (SBM) by solid-state
fermentation (SSF) using Bacillus subtilis natto (B. s. natto) to overcome the limitations of
SBM usage in aquafeed. The response surface methodology (RSM) was employed to
explore the relationships of fermentation conditions, such as temperature, time, water-
substrate ratio, and layer thickness, on the degree of protein hydrolysis (DH) and the crude
protein (CP) content. The optimum conditions for achieving the higher DH (15.96%) and CP …
fermentation (SSF) using Bacillus subtilis natto (B. s. natto) to overcome the limitations of
SBM usage in aquafeed. The response surface methodology (RSM) was employed to
explore the relationships of fermentation conditions, such as temperature, time, water-
substrate ratio, and layer thickness, on the degree of protein hydrolysis (DH) and the crude
protein (CP) content. The optimum conditions for achieving the higher DH (15.96%) and CP …
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