Selection of bacteria that create enzymes protease, and finding the proper fermentation recipe. For dry fermentation: pupa? e (Philosamia ricini, Boisd.)
: pupa Philosamia ricini e (silk, Boisd.) as the source to a high protein fish food in the ground instead of the fish, but the protein in the silk: pupa are variants of the fish. In this experiment, it aims to create a bacteria enzyme protease. (Solid state fermentation) from bacteria it tested 112 letter solution capable of creating enzyme protease on food jelly filled tail milk (skim milk), it was found that 82 solution bacteria letter clear zone (clear zone) around the colony. I have found that the bacterial solution was created 14 letter clear zone around the colony and selected bacteria that create a clear zone width as possible I let ferment for 5 so dry. When bacteria ferment both let it go dry 5-on-2 that fermented material is. Rice bran and soybean in the same ratio. Section 2: pupa with ground fish curing silk instead of 37 0 C for a period of 2 and 4 day trial results in a fermentation materials. I found the letter so that the value of the activity to B3, maximum protease 1.1036 U/ml from 2 days to mature in the second fermentation of material I found so let B1, the activities of the enzymes protease, the highest, from the 2-day curing is 2.1542 U/ml, so select an SEO experiment and let B1 proper marinating recipes to produce protease enzymes.
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