Soybean Meal Fermentation
Soybean meal is a by-product obtained after extracting soybean oil from soybean. Its protein content is about 46%, lysine content is 2.5% - 3.5%, tryptophan content is 0.6% - 0.7%, methionine content is 0.5% - 0.7%, cystine content is 0.5% - 0.8%. Soy protein is the protein with the most reasonable amino acid composition ratio in plant foods, and the closest to the ideal model of FAO/WHO, however, due to its low solubility and containing substances that are unfit for physiological needs or coexisting with toxic substances, such as trypsin inhibitor, phytohemagglutinin, goitrogen, antivitamin factor, metal complex and other antinutritional components, the long-term intake of soybean products containing these harmful substances by people or animals will produce a series of symptoms, such as dyspepsia, goiter, etc., as well as the decrease of nutrient utilization rate and growth stagnation.
The nutritional value of soybean meal after fermentation will be improved by the following aspects:
1. Removing multiple antinutritional factors.
2. Decomposing protein to produce multiple small peptides.
3. Containing multiple beneficial bacteria.
4. Producing multiple bioactive factors.
5. Producing mycoprotein.
6. Rich in various digestive enzymes.
Myande fermentation turnkey solutions and engineering services cover fermentation applications of animal feed materials (including soybean meal, sunflower seeds meal, palm kernel meal, groundnut meal, cotton seed meal, and other by-products from grain processing plants), fermentation of compound feed, solid-state enzyme products and etc. Myande integrated solutions and turn-key project services include design of civil works, process design, equipment supply, installation and commissioning, training, and after-sale technical support.
Selected Customer Cases
Oils & Fats
- Oil Modification
- Oleochemicals & Biodiesel
- Starch & Derivatives
- Meal Fermentation
- Evaporation & Crystallization