Fermentation optimization and activity evaluation of soybean by Bacillus subtilis

Abstract

Soybean is a common food and feed raw material. It is widely used as a raw material for various processing and production. In this paper, the Bacillus subtilis stored in the laboratory was used to fermentation soybean, and the viable number of fermentation products was used as the fermentation index to carry out the experimental single factor experiment to screen the best single factor fermentation conditions: fermentation temperature 37℃, fermentation time 24 h, stacking height 5.6 cm, inoculum amount 6%, moisture content 52%. Aqueous extract of Unfermented soybean flour (SF) and fermented soybean flour (FSF) was determined for antioxidant and carbohydrate inhibition and peptide content. The results showed that the content of polypeptide, antioxidant activity and anti-sugar activity of FSF were improved.