Contribution information

Title	SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY
Status	Accepted
Final type	Poster
Final session	Engineering and economy in biotechnology
Authors	N., Šekuljica1, A., Ali Salim2, N., Luković3, J., Jovanović4, S., Jakovetić Tanasković5, S., Grbavčić6, Z., Knežević-Jugović7 1 Innovation Center of Faculty of Technology and Metallurgy, University of Belgrade, Belgrade; Serbia, Belgrade, Serbia 2 Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade; Serbia, Belgrade, Serbia 3 Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade; Serbia, Belgrade, Serbia 4 Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia 5 Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade; Serbia, Belgrade, Serbia 6 Innovation Center of Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade; Serbia, Belgrade, Serbia 7 Faculty of Technology and Metallurgy, Belgrade, Serbia
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Brief content	Highest obtained yields of producing proteases, cellulases, α-amylases and pectinases were 56.4, 0.89, 0.95 and 1.07 U g-1, respectively. The enzymes produced were very different in biochemical characteristics, including activities at specific temperatures and a wide range of pH values. The highest activity proteases, cellulases, α-amylases exhibited at higher temperatures, 50 °C suggesting the high potential of these enzymes for industrial application involving elevated conditions. Fermented soybean meal (FSBM) was examined in terms of total phenol content (TPC), scavenging DPPH and ABTS radical abilities. Scavenging DPPH and ABTS abilities of FSBM were all stronger than that of SBM. The radical scavenging ability increased by fermentation in accordance with the increase in TPC content. TPC increase from 1.12 to 3.12 mgGAE/gsoybean meal after tree days of fermentation was observed.
ID	102