Process optimization of Neurospora fermented soybean meal and the final product analysis

The process of Neurospora fermented high temperature sobean meal( NFSM) was optimized,and the final product was compared with Aspergillus oryzae fermented soybean meal( AFSM).Results showed that under the optimized conditions were as follows,44.44% of initial moisture content,48 h of incubation period and 35 ℃ of incubation temperature and the contents of TCA- N,crude protein and Kunitz trypsin inhibitor( KTI) degradation of NSFM were 11.23%,57.77% and 92.00% which were higher than those of AFSM( 8.31% of TCA- N,54.72% of crude protein and 89.91% of KTI degradation). In addition,NSFM had a good smell of wine. The Neurospora fermented process,with a short cycle time,is suitable for soybean meal fermentation on an industrial scale.