Aspergillus oryzae와 Bacillus subtilis를 순차접종 발효한 갈색거저리유충과 누에번데기 발효물의 품질특성

• Published in: 한국식품과학회지 Vol. 54; no. 1; pp. 94 - 102
• Main Authors: 강상훈(Sanghun Kang), 정장호(Chang-Ho Chung)
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 2022
• Subjects: 식품과학; microorganism; fermentation; edible insects; protein hydrolysis

Defatted soybean, larvae of brown mealworm (Tenebrio molitor), and powdered pupae of silkworm (Bombyx mori) were fermented in solid and liquid forms using Aspergillus oryzae and Bacillus subtilis. The protein degradation rate (NDR) through solid fermentation was the highest in the fermented soybean...