A METHOD FOR BIOLOGICAL PROCESSING OF FERMENTED SOYBEAN PEPTIDES WITH ENHANCED PROTEASE PRODUCTIVITY BY SOLID FERMENTATION USING BACILLUS SUBTILIS GR-101 AND ASPERGILLUS ORYZAE GB-107 AND THE USE THEREOF
A method of processing solid-state fermented soybean proteins reinforced in an enzyme-producing capability by fermenting new Bacillus subtilis GR-101 in a soybean meal medium and then mixing with Aspergillus oryzae GB-107 possessing amylase-producing capability is provided. The method provides soybean peptide having high digestibility and enzyme-producing capability. Livestock feed is prepared by using soybean peptide as an effective ingredient. The Bacillus subtilis GR-101 KCCM 10673P strain possessing a protease-producing capability is isolated from a fermented soybean block. In the method for processing solid-state fermented soybean proteins reinforced in an enzyme-producing capability, (i) the initial moisture content of soybean meal is 40 to 50%; and (ii) Bacillus subtilis GR-101 KCCM 10673P possessing a protease-producing capability is mixed with Aspergillus oryzae GB-107 KCTC 10258BP in a ratio of 1:1. The livestock feed contains the solid-state fermented soybean proteins as an effective component.
