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| Solid state fermentation conditions of peanut meal by Bacillus natto |
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| DOI： |
| KeyWord:peanut meal Bacillus natto fermentation product process condition antioxidant activity |
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| Abstract: |
| With scavenging rate of solid state fermented peanut meal by Bacillus natto on DPPH free radical as index, the effects of ratio of subtrates, inoculation amount, ratio of material to liquid, fermentation temperature and fermentation time on fermentation result were investigated, and the optimal fermentation conditions were determined by response surface methodology. The results showed that the optimal fermentation conditions were obtained as follows：mass ratio of peanut meal to soybean meal to bran 7∶?1.5∶?1.5, inoculation amount 0.3%, ratio of material to liquid 10∶?3, fermentation temperature 37?℃ and fermentation time 48.7 h. Under these conditions, the scavenging rate of supernatant diluted by 40 times on DPPH free radical was 74.7%, and the scavenging rate of supernatant diluted by 10 times on hydroxy radical reached 85.2%, indicating that the antioxidant activity of fermentation product was higher. |
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