Optimization of Solid-State Fermentation Conditions of Quercus liaotungensis by Bacillus subtilis

The current study aimed to investigate the solid-state fermentation process of Quercus liaotungensis (QL) by Bacillus subtilis (BS). parameters included inoculation amount, soybean meal addition temperature and ratio material water. optimal was determined based on nutritional value, tannin content DPPH clearance QL after fermentation. results showed that: (1) inoculating 106 BS per gram QL, then adding 10% meal, water 100:80, at 33 °C for 72 h. (2) In optimum conditions, crude fiber content, ether extract decreased 66.94% 66.96%, respectively (p < 0.05). Moreover, protein ash increased 65.81% 4.63%, respectively, Additionally, 62.77% 0.05), scavenging rate 45.45% 0.05) fermentation, respectively. summary, significantly improved value with BS.