Study on improving the value of peanut meal by liquid-state fermentation with binary compound strains

Aspergillus oryzae AS3.951 and Bacillus subtilis 1.398 were used in the liquid-state fermentation of peanut meal and degree of hydrolysis to determine the optimal ferment conditions. The results showed that the optimal conditions were as follows:fermentation temperature 30℃, inoculum size 10%, inoculation proportion3∶1, peanut content 70%, Bran was 30%, two strain vaccination time difference for 3h, solid/liquid 1∶16, time56 h. Under the optimized conditions, the DH (%) and NSI (%) reached 37.11% and 92.52% respectively. The product had a pure fermented flavor and good umami.