Products and Properties of Components from Heat-Denatured Peanut Meal Following Solid-State Fermentation by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i>

Products and Properties of Components from Heat-Denatured Peanut Meal Following Solid-State Fermentation by <i>Aspergillus oryzae</i> and <i>Saccharomyces cerevisiae</i>

In heat-denatured peanut meal (HDPM), proteins are denatured and polysaccharides are degraded and browned. It can only be used as feed or fertilizer, and not using it as such is a waste of resources. To achieve high-value HDPM use, solid-state fermentation by <i>Aspergillus oryzae</i> an...

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Bibliographic Details
Main Authors: Lina Yu, Jie Bi, Yu Song, Chen Jiang, Hongtao Qi, Xiaoyuan Chi, Weiqiang Yang, Chengren Shi, Qingxuan Gong, Mingqing Wang
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Fermentation
Subjects:
heat-denatured peanut meal
solid-state fermentation
<i>Aspergillus oryzae</i>
<i>Saccharomyces cerevisiae</i>
antioxidant peptides
nonstarch polysaccharides
Online Access:https://www.mdpi.com/2311-5637/9/5/425

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