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2010•Zhongguo youzhiRequires access

Improvement of nutritional value of peanut meal by fermentation

Lu Jian

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Abstract

The ability of fermentation to improve the nutritional value of peanut meal was evaluated.Peanut meal was fermented with Lactobacillus casei JD-17 and Kluyveromyces marxianus JD-16 under solid state.After fermentation,the protein was degraded effectively and the crude protein content increased from 48.2% to 52.8%;the content of lysine,methionine and total amino acid improved by 15.6%,28.2% and 18.3%,respectively;the content of lactic acid was up to 2.3%.The results showed that the palatability and nutritional value of peanut meal were improved by fermentation.

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What this paper is about

The ability of fermentation to improve the nutritional value of peanut meal was evaluated.Peanut meal was fermented with Lactobacillus casei JD-17 and Kluyveromyces marxianus JD-16 under solid state.After fermentation,the protein was degraded effectively and the crude protein content increased from 48.2% to 52.8%;the content of lysine,methionine and total amino acid improved by 15.6%,28.2% and 18.3%,respectively;the content of lactic acid was up to 2.3%.The results showed that the palatability and nutritional value of peanut meal were improved by fermentation.

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Available abstract

The ability of fermentation to improve the nutritional value of peanut meal was evaluated.Peanut meal was fermented with Lactobacillus casei JD-17 and Kluyveromyces marxianus JD-16 under solid state.After fermentation,the protein was degraded effectively and the crude protein content increased from 48.2% to 52.8%;the content of lysine,methionine and total amino acid improved by 15.6%,28.2% and 18.3%,respectively;the content of lactic acid was up to 2.3%.The results showed that the palatability and nutritional value of peanut meal were improved by fermentation.

Key concepts: Kluyveromyces marxianus, Palatability, Food science, Fermentation, Lactobacillus casei, Meal, Methionine, Solid-state fermentation

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