This experiment was an attempt to use the soybean residue derived from the production of 'soy milk'. The residue contains about 18% protein, 70% caf bohydrates and 7.5% lipid as fish feed for reafing common ca...This experiment was an attempt to use the soybean residue derived from the production of 'soy milk'. The residue contains about 18% protein, 70% caf bohydrates and 7.5% lipid as fish feed for reafing common carp, Cyrinus carpto. There were 4 types of diets: (1)soybean residue, (2 ) soybean residue digested with Papain, (3) soybean residue (64%)mixed with beef liver (34%) and (4) same mixture as (3) but digested with Papain. The results indicate that the percentage increase in weight and length of fish feeding with beef liver supplemented diets was higher than those feeding with soybean residue alone. This was possibly due to the fact that beef liver was able to supplement the nutrient deficiency in soybean. The two types of feeds (2 and 4) digested with Papain also yielded significantly better fish growth in terms of weight and length gains, than their counterparts without digestion. Furthermore, the water turbidity of the tanks added with digested feeds was significantly less, as papain was able to hyrolyse the protein substrates suspended in the water, and thus lowered the turbidity展开更多
Soybean residue (SR) is a by-product of bean product processing with potential usefulness as a fermentation medium. However, the fermentation efficiency of SR is limited due to its low reducing sugar content. In this ...Soybean residue (SR) is a by-product of bean product processing with potential usefulness as a fermentation medium. However, the fermentation efficiency of SR is limited due to its low reducing sugar content. In this study, a method of microwave radiation combined with cellulase hydrolysis (MCH) was developed to increase the reducing sugar content of SR, and the effect of treated SR on fermentation by Aspergillus oryzae was evaluated. First, the process parameters, including the reaction time, pH and temperature, were optimized. Second, the effect of treated SR on fermentation by A. oryzae was evaluated, including changes in cell proliferation and protease viability. The results showed that the MCH method capitalized on the advantages of microwave radiation and cellulase and promoted the enzymatic hydrolysis of fibrous polysaccharides in the crystallization zone of SR. The reducing sugar content of SR significantly increased from 0.42 to 0.98 mg/mL after MCH treatment. In addition, treated SR effectively promoted the proliferation of A. oryzae , and the protease activity reached 111 U/mL after 3 days of fermentation. The results of this study suggested that the MCH method can effectively increase the reducing sugar content of SR to expand its use as a fermentation medium.展开更多
文摘This experiment was an attempt to use the soybean residue derived from the production of 'soy milk'. The residue contains about 18% protein, 70% caf bohydrates and 7.5% lipid as fish feed for reafing common carp, Cyrinus carpto. There were 4 types of diets: (1)soybean residue, (2 ) soybean residue digested with Papain, (3) soybean residue (64%)mixed with beef liver (34%) and (4) same mixture as (3) but digested with Papain. The results indicate that the percentage increase in weight and length of fish feeding with beef liver supplemented diets was higher than those feeding with soybean residue alone. This was possibly due to the fact that beef liver was able to supplement the nutrient deficiency in soybean. The two types of feeds (2 and 4) digested with Papain also yielded significantly better fish growth in terms of weight and length gains, than their counterparts without digestion. Furthermore, the water turbidity of the tanks added with digested feeds was significantly less, as papain was able to hyrolyse the protein substrates suspended in the water, and thus lowered the turbidity
基金support of this research.This research was supported by a Horizontal Scientific Research Project Grant(J2021-27).
文摘Soybean residue (SR) is a by-product of bean product processing with potential usefulness as a fermentation medium. However, the fermentation efficiency of SR is limited due to its low reducing sugar content. In this study, a method of microwave radiation combined with cellulase hydrolysis (MCH) was developed to increase the reducing sugar content of SR, and the effect of treated SR on fermentation by Aspergillus oryzae was evaluated. First, the process parameters, including the reaction time, pH and temperature, were optimized. Second, the effect of treated SR on fermentation by A. oryzae was evaluated, including changes in cell proliferation and protease viability. The results showed that the MCH method capitalized on the advantages of microwave radiation and cellulase and promoted the enzymatic hydrolysis of fibrous polysaccharides in the crystallization zone of SR. The reducing sugar content of SR significantly increased from 0.42 to 0.98 mg/mL after MCH treatment. In addition, treated SR effectively promoted the proliferation of A. oryzae , and the protease activity reached 111 U/mL after 3 days of fermentation. The results of this study suggested that the MCH method can effectively increase the reducing sugar content of SR to expand its use as a fermentation medium.
