What role does protease preparation play in fermented soybean meal?

The economic value of soybeans is very high. The protein content of its ingredients is as high as 35%-40%. The protein content of 100 grams of soybeans is equivalent to 20 kilograms of lean pork, 3 kilograms of eggs, and 12 kilograms of milk. It is also rich in high-quality fat, with a content of 16%-24%. After soybeans are extracted from soybean oil, the by-product is soybean meal, also known as "soybean meal". The protein content of soybean meal is large, and the utilization rate is very high through processing. Regarding feed processing, soybean meal has a balanced amino acid, and no additional animal protein is needed to meet the nutritional needs of poultry and pigs. Soybean meal has been used as a benchmark for comparison of other protein sources. 

However, many anti-nutritional factors in soybean meal reduce the nutritional value of soybean meal and limit its use. Through microbial fermentation technology, combined with the application of protease preparations, the cell wall of soybean meal can be destroyed more thoroughly, the content can be released more easily, the content of anti-nutritional factors is low, soybean protein is decomposed into small molecular protein, the utilization rate of soybean meal protein is improved, and the feeding rate is reduced-cost expenditure.