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• W1996722134 abstract "ABSTRACT Antinutritional factors in soy meal (SM) include trypsin inhibitor, galactooligosaccharides (GOSs), structural polysaccharides, and large-molecular-weight protein. These antinutritional factors limit the usage of SM for young monogastric animals. Aspergillus oryzae solid-state fermentation was applied to eliminate these factors, and changes in physical and chemical characteristics of SM were investigated. A. oryzae–treated SM was more nutrient dependent than oxygen dependent, which was illustrated by scanning electron microscopy. After 36 h of fermentation, the concentration of GOSs (raffinose, stachyose, and verbascose) and trypsin inhibitor decreased from an initial value of 9.48 mmol/100 g to a nondetectable level. Structural polysaccharides decreased by 59% (w/w), and the degree of hydrolysis of SM protein increased from an initial value of 0.9 to 7% (w/w) through the seven-day fermentation. Fermentation also modified nutritional factors. Protein content increased from 50.47 to 58.93% (w/w) a..." @default.
• W1996722134 created "2016-06-24" @default.
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• W1996722134 date "2013-11-01" @default.
• W1996722134 modified "2023-10-16" @default.
• W1996722134 title "Nutritional Enhancement of Soy Meal via<i>Aspergillus oryzae</i>Solid-State Fermentation" @default.
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• W1996722134 doi "https://doi.org/10.1094/cchem-01-13-0007-r" @default.
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