首页>
外国专利>
Reduction of non-starch polysaccharides and alpha-galactosides in soy flour by means of solid-state fermentation using cellulolytic bacteria isolated from different environments
Reduction of non-starch polysaccharides and alpha-galactosides in soy flour by means of solid-state fermentation using cellulolytic bacteria isolated from different environments
展开▼
机译:通过使用从不同环境中分离的纤维素分解细菌进行固态发酵,减少大豆粉中的非淀粉多糖和α-半乳糖苷
展开▼
页面导航
摘要
著录项
相似文献
摘要
The invention relates to a method for fermenting soy flour in the solid state in order to reduce non-starch polysaccharides and alpha-galactosides, said method comprising the following steps: a) preparation of the fermentation substrate; b) inoculation of the substrate with selected celluloytic bacterial strains; c) incubation; and, optionally, d) drying of the product, which generates a product with: an increase in protein of between 12 and 15% compared to non-fermented soy flour, degradation of the alpha-galactosides of more than 90% compared to non-fermented soy flour, a reduction in non-starch polysaccharides (NSPs) of between 15 and 25%, an amino acid profile similar to that of non-fermented soy flour, and immune-stimulating effects.
展开▼