In the solid-state fermentation of soybean meal,in order to provide suitable conditions for the growth and reproduction of microorganisms to achieve good fermentation effect,the real-time temperature was monitored and controlled in the complex fermentation environment. The temperature of the fermenter was controlled by PID closed loop with PLC and the experiments with the target value of 37 ℃ were designed. The results show that,the peptides content and ACE inhibitory activity of fermented soybean meal reach 4.45 g/kg and 53.2％ respectively at the end point,which are 5.7％ and 9.92％ higher than that under natural fermentation state. The temperature control system can effectively improve the quality of soybean meal fermentation products and the method is feasible. This work provides a theoretical basis for the production-oriented solid-state fermentation of soybean meal industry.
维普
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