study were obtained from the Bioresource collection and
Research Center (BCRC), Hsunchu, Taiwan. The A. oryzae
strain used in this study is a traditional starter has been
widely used in fermented food industry due to its capability
in secretion of α-amylase and protease. The Lact. casei
strain behave high growth rate and organic acid producing
capability. The fermentation process was initiated by
soaking SBM in water to achieve 40-45% moisture content.
The soaked SBM was then inoculated with Aspergillus
oryzae (108/g) at a rate of 20 g/kg SBM after which the
mixture was fermented in a bed-packed incubator for 24 h
at 30°C (single stage fermentation). Following the
completion of single stage fermentation, the initial
fermented mixture was reconstituted with water to contain
58-60% moisture content and inoculated with Lactobacillus
casei (109/g) at a rate of 4 g/kg SBM. This mixture was
allowed to ferment further under anaerobic conditions for
16 h at 37°C (two stage fermentation). After fermentation,
the fermented SBM was dried at 55-60°C to a moisture
content around 10%. Both dried SBM fermented with
Aspergillus (FSBMA) only and fermented with Aspergillus
and Lactobacillus (FSBMA+L) were ground to 0.25 mm in
particle size for analysis.