Changes of Nutrition Components of Bean Residue Fermented by Different Fungus
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Abstract:
Bean dregs were fermented by using three kinds of fungus (Rhizopus, Mucor, and Aspergillus oryzae). The nutritional ingredients, protease and amylase activity of the bean dregs during 6 periods of fermentation were determined. The results showed that the quality of fermented bean dregs was improved obviously after the fermentation. The amino nitrogen content and total soluble sugar content of bean dregs increased significantly after fermentation, but the fat content decreased. Protease and amylase activities of bean dregs rose gradually in the initial stage of fermentation.The maximum of protease activity of fermented bean dregs by Mucor and Rhizopus reached 96.4 U/g and 13.2 U/g, respectively.
