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Production of protein oligopeptide from mixed meal
  
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KeyWord:mixed meal  solid-state fermentation  mixed bacteria  protein oligopeptide
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YE Meijin, YANG Yumin, FENG Hong，etc  
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Abstract:
      The feeding value of the mixed meal was enhanced using soybean meal, rice bran and wheat bran as the main raw materials, and Bacillus subtilis, Bacillus Rhizome and Lactobacillus lactobacillus as the fermentation bacterias. The fermentation parameters were optimized by single factor experiment and orthogonal experiment with protein oligopeptide content as indicator. The results showed that the optimal fermentation conditions were obtained as follows: fermentation temperature 37?℃, initial pH 6.8, inoculation amount 4%, fermentation time 60 h. Under the optimal conditions, the protein oligopeptide content improved from 4.0 % to 12.9%，and the feeding value increased obviously.
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