Method for preparing peanut peptide by microbial solid fermentation of peanut meal
A technology of solid-state fermentation and peanut meal, applied in the protein composition of vegetable seeds, food science, protein food components, etc., to achieve the effect of low investment scale and production cost, significant economic and social benefits
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Embodiment 1
[0013] Example 1 The method for preparing peanut peptides by microbial solid-state fermentation of peanut meal in this example, the specific steps are as follows:
[0014] 1. Selection and activation of microbial strains
[0015] Select Bacillus subtilis, Candida tropicalis, Aspergillus niger and Streptococcus lactis with strong enzyme production ability and effective complementation, and activate the culture:
[0016] Inoculate Bacillus subtilis strains in LB culture at 30°C, shake culture for 48 hours, and set aside;
[0017] Candida tropicalis strains were inoculated in LB medium for shaking flask culture, culture temperature was 35°C, shake culture for 48 hours for later use;
[0018] Aspergillus niger was inoculated in PDA culture based on static culture at 37°C for 36 hours, and set aside;
[0019] Streptococcus lactis was inoculated in MRS culture based on static anaerobic culture at 37°C for 72 hours, and set aside;
[0020] 2. Preparation of mixed fermentation stra...
Embodiment 2
[0025] Example 2 The method for preparing peanut peptides by microbial solid-state fermentation of peanut meal in this example, the specific steps are as follows:
[0026] 1. Selection and activation of microbial strains
[0027] Select Bacillus subtilis, Candida tropicalis, Aspergillus niger and Streptococcus lactis with strong enzyme production ability and effective complementation, and activate the culture:
[0028] Inoculate Bacillus subtilis strains in LB culture at 30°C, shake culture for 48 hours, and set aside;
[0029] Candida tropicalis strains were inoculated in LB medium shake flask culture, the culture temperature was 35°C, shake culture for 48h, and set aside;
[0030] Aspergillus niger was inoculated in PDA culture based on static culture at 37°C for 36 hours, and set aside;
[0031] Streptococcus lactis was inoculated in MRS culture based on static anaerobic culture at 37°C for 72 hours, and set aside;
[0032] 2. Preparation of mixed fermentation strains
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