Optimization of Liquid Fermentation Process for Preparation of Silkworm Pupa Peptide by Bacillus natto and Its Anti-inflammatory Activity
In order to improve the utilization rate of silkworm pupa resources and the added value of products, silkworm pupa peptides were prepared from silkworm pupa proteins by liquid fermentation of natto. The optimum fermentation conditions were determined by single-factor experiment and response surface...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050156 |