METHOD FOR FERMENTING TEXTURED SOYBEAN PROTEIN

摘要

PROBLEM TO BE SOLVED: To provide a fermentation method using textured soybean protein which can simply be produced at a low cost and has an effect for promoting the fermentation of microorganisms. SOLUTION: It was found that the textured soybean protein having a bulk specific gravity of 0.1 to 0.4 g/ml had a more excellent effect for promoting the fermentation of microorganisms such as bacillus than those of peptone (originated from milk) and yeast extract. COPYRIGHT: (C)2005,JPO&NCIPI