Table 7. Effect of fermentation on the nutrition of substrate. |
Nutrition |
Control |
Fermented substrate (g/100g) |
Crude protein |
23.52 ± 0.67 |
33.12 ± 0.71 |
Pure protein |
20.03 ± 0.42 |
26.99 ± 0.63 |
Asp |
1.98 ± 0.03 |
2.96 ± 0.03 |
Thr |
0.76 ± 0.02 |
1.51 ± 0.02 |
Ser |
1.02 ± 0.03 |
1.71 ± 0.02 |
Glu |
4.98 ± 0.17 |
5.06 ± 0.14 |
Gly |
0.97 ± 0.02 |
1.63 ± 0.02 |
Ala |
0.73 ± 0.02 |
1.25 ± 0.03 |
Cys |
0.61 ± 0.01 |
0.56 ± 0.01 |
Val |
1.01 ± 0.03 |
1.62 ± 0.02 |
Met |
0.55 ± 0.01 |
1.01 ± 0.02 |
Ile |
0.67 ± 0.01 |
1.21 ± 0.02 |
Leu |
1.22 ± 0.02 |
2.17 ± 0.03 |
Tyr |
0.27 ± 0.01 |
0.67 ± 0.01 |
Phe |
0.58 ± 0.01 |
0.94 ± 0.01 |
Lys |
1.15 ± 0.02 |
1.74 ± 0.02 |
His |
0.35 ± 0.01 |
0.54 ± 0.01 |
Arg |
1.15 ± 0.03 |
1.07 ± 0.02 |
Pro |
0.24 ± 0.01 |
1.13 ± 0.02 |
Total amino acid |
18.24 |
26.78 |
The unfermented substrate was adopted as the control. All measurements were carried out in triplicate. Each value represents the mean ± standard error. |
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