REDUCTION OF NON-STARCH POLYSACCHARIDES AND ALPHA-GALACTOSIDES IN SOY FLOUR BY MEANS OF SOLID-STATE FERMENTATION USING CELLULOLYTIC BACTERIA ISOLATED FROM DIFFERENT ENVIRONMENTS
Jaime Moisés Romero Ormazábal,Rafael José Opazo Salas
申请号：
US14376214
公开号：
US20150030637A1
申请日:
2013.01.29
申请国别(地区):
US
年份:
2015
代理人:
摘要：
The invention relates to a method for fermenting soy flour in the solid state in order to reduce non-starch polysaccharides and alpha-galactosides, said method comprising the following steps: a) preparation of the fermentation substrate； b) inoculation of the substrate with selected celluloytic bacterial strains； c) incubation； and, optionally, d) drying of the product, which generates a product with: an increase in protein of between 12 and 15% compared to non-fermented soy flour, degradation of the alpha-galactosides of more than 90% compared to non-fermented soy flour, a reduction in non-starch polysaccharides (NSPs) of between 15 and 25%, an amino acid profile similar to that of non-fermented soy flour, and immune-stimulating effects.
