Study on Preparation Technology of Taurine in Rice Peptide Feed

material, the multi-strain solid-state fermentation method was used to study the preparation technology of taurine, and the analysis of variance was employed to determine the optimal process of taurine preparation as follows: fermentation time (72 h); amount of cysteinyl acid (2.5 g), amount of methionine (2.5 g); ratio of Bacillus subtilis YS-45 to yeast S-78 to Aspergillus niger PL-39 (1:2:1). Under the optimal process, the taurine content reached 117.8 mg/g.


Subject(s):
Issue Date:
Apr 20 2017
Publication Type:
Journal Article
ISSN:
1943-9903
Language:
English
Published in:
Asian Agricultural Research, Volume 9, Issue 4
Page range:
72-76




 Record created 2017-09-01, last modified 2017-09-01

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