Fermented soybean meal, also known as the microorganism fermented soybean meal the produced under controlled conditions, making use of microbial growth, reproduction and metabolism and the accumulation of useful enzyme and intermediate metabolites of bacteria. Through the microbial fermentation, the fermented soybean meal contains little antinutritional factors and is rich in small molecule soybean peptide, amino acids, enzymes, vitamin and bioactive factors, which has good palatability. It can be applied to piglets feeding, poultry feeding, and aquaculture. It is ideal for alternatives to the fish meal with huge market potential and economic value.

Fermented soybean meal production process: Fermented soybean meal often adopts the method of solid fermentation, adding a certain amount of water, the mixture of soybean meal and wheat bran (100:6) and the combination of Aspergillus oryzae and yeast(1:3). The fermentation time is 72 hours. With our paddle rotary drying equipment, the fermented soybean meal is dried to 12% moisture content instantly at low temperature and then crushed to 30-80 mesh. After being cooled to normal temperature, the whole process ends with the packing of eventual products.