Study on the optimization of enzyme-assisted cold isostatic pressure treatment of soybean meal for efficient...

This study provides a new method for optimizing the fermentation process of soybean meal: using enzyme-assisted cold isostatic pressing treatment of soybean meal to improve its utilization efficiency as a slow-release nitrogen source. The results showed that under the optimal treatment conditions, the fermentation yield of streptomycin reached 1306.13 ± 9.544 mg/L, with a deviation of only 1.85 % from the theoretical prediction value. Qualitative and quantitative analysis showed that the streptomycin production in the experimental group treated with synergistic treatment was 1306.13 ± 9.544 mg/L, clearly higher than that in the untreated group (0.1464 mg/L). In the antibacterial experiment, when the concentration of fermentation product was 10 μg/mL, the bacterial growth inhibition rate was 6.3 ± 0.96 %, clearly higher than the blank control group. In summary, enzyme-assisted cold isostatic pressing technology provides a new approach for optimizing soybean meal fermentation and is a promising strategy.