fermented soybean protein product, bacillus subtilis strain, production method of fermented soybean protein with higher enzymatic productivity, food product, method for increasing digestive capacity and protein content of soybean paste and inoculation set

摘要

FERMENTED SOY PROTEIN PRODUCT, BACILLUS SUBTILIS CEPA, FERMED SOY PROTEIN PRODUCTION METHOD, FOOD PRODUCT, METHOD FOR INCREASING DIGESTIVE CAPACITY AND THE PRODUCT OF SOUN PROTOTE PRODUCT AND PROTEIN PRODUCTS Fermented soybeans are described with higher enzyme productivity and methods of producing them by solid fermentation using Bacillus subtilis GR-101 and additionally Aspergillus oryzae GB-107 (KCTC 10258BP). A new strain of Bacillus subtilis GR-101 GR-101 (KCCM 10673) which has excellent protease activity in soy flour is also described. Fermentation using the Bacillus subtilis GR-101 (KCCM 10673P) strain producing Aspergillus oryzae GB-107 (KCTC 10258BP) protease combined protease can remove trypsin inhibitors known as anti-nutritional factors and thus can provide peptides soybean with a high digestion ratio and excellent enzymatic activity. Feed comprising soybean peptides as the active compound capable of enhancing farm animal productivity and human feed including soybean peptide supplies are further described.