NEW STRAIN OF BACILLUS VALLISMORTIS AND SOLID PHASE FERMENTATION PROCESS OF A ARECACEAE KERNEL CAKE USING THE SAME

摘要

PURPOSE: A novel Bacillus vallismortis and solid phase fermentation of Arecaceae Kernel Cake are provided to produce the Arecaceae Kernel Cake with abundant nutrition and digestion activity. CONSTITUTION: A novel Bacillus vallismortis MC5(KCTC 11104BP) has the productivity of mannanase, protease, cellulose lysis enzyme, xylanase, lipase or amylase. A method for pretreating the Arecaceae Kernel Cake comprises: a step of heating the Arecaceae Kernel Cake at 70-135°C; a step of irradiating at 10~200kGy; and a step of treating with 0.125~0.5% of organic acid.