Study on Preparation Technology of Taurine in Rice Peptide Feed

Liang Peng, Bing Li, Hui Wang and Jianzhou Tang

Asian Agricultural Research, 2017, vol. 09, issue 04

Abstract: material, the multi-strain solid-state fermentation method was used to study the preparation technology of taurine, and the analysis of variance was employed to determine the optimal process of taurine preparation as follows: fermentation time (72 h); amount of cysteinyl acid (2.5 g), amount of methionine (2.5 g); ratio of Bacillus subtilis YS-45 to yeast S-78 to Aspergillus niger PL-39 (1:2:1). Under the optimal process, the taurine content reached 117.8 mg/g.

Keywords: Agribusiness (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:ags:asagre:262783

DOI: 10.22004/ag.econ.262783

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