The content of peptides in fermented liquid first increased and then decreased, so as to indicate that the soy protein was hydrolyzed into peptide and then into free aminoacid during fermentation.
发酵液中的多肽含量先增后减，表明发酵进程是按大豆蛋白水解成多肽，多肽水解成游离氨基酸顺序进行。
2
Based on this experimental fact, a method of determining the LP (s) in fermentation broth by the way of aminoacid analyses is suggested.
基于此事实提出了通过测定氨基酸来测定微生物发酵液中脂肽类生物表面活性剂的方法。
3
In this research, compound amino acids (glutamic acid and arginine) were added in litchi juice as nitrogen source and their effects on the fermentation progress were studied.