Fig. 2.

Effect of different initial moisture content and fermentation duration on soy carbohydrate contents and soy protein contents of the fermented soybean meal.

(A) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (2 days; 2D, 4 days; 4D; 6 days; 6D) on disaccharide (sucrose) and soy oligosaccharide (raffinose and stachyose) contents of the fermented soybean meal. (B) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (2 days; 2D, 4 days; 4D; 6 days; 6D) on soy protein of the fermented soybean meal. M represents the standard protein marker. Three experiments were carried out, and one representative result is shown.