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Study on Preparation Technology of Taurine in Rice Peptide Feed

Author

Listed:
  • PENG Liang
  • LI Bing
  • WANG Hui
  • TANG Jianzhou

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.

Suggested Citation

  • PENG Liang & LI Bing & WANG Hui & TANG Jianzhou, 2017. "Study on Preparation Technology of Taurine in Rice Peptide Feed," Asian Agricultural Research, USA-China Science and Culture Media Corporation, vol. 9(04), April.
    • Handle: RePEc:ags:asagre:262783
    DOI: 10.22004/ag.econ.262783
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    Keywords

    Agribusiness;

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