Fresh soybean residue was provided by Kangle Tofu Workshop (Changchun, China). Soybean residue should be dried for 24 h at 55 °C before reuse. Saccharomyces cerevisiae strain BNCC337309 was obtained from the BeNa Culture Collection (Beijing, China). The KC205 LAB strain was isolated and screened from homemade pickled cabbage juice by the food microbiology team of the Agro-product Process Institute of the Jilin Academy of Agricultural Sciences, and has the characteristics of strong acid production and acid resistance.
High temperature-resistant α -amylase (2 × 104 U/mL), papain (800 U/mg), and amyloglucosidase (1 × 105 U/mL), were purchased from Shanghai Yuanye Bio-Technology Co., Ltd. (Shanghai, China). Peptone, yeast extract fermentation, glucose, NaCl, beef extract, anhydrous sodium acetate, sodium citrate, K2HPO4, MgSO4, MnSO4 and Tween 80 were all purchased from Sangon Biotech Co., Ltd. (Shanghai, China). All chemicals were of analytical grade or better.
High temperature-resistant α -amylase (2 × 104 U/mL), papain (800 U/mg), and amyloglucosidase (1 × 105 U/mL), were purchased from Shanghai Yuanye Bio-Technology Co., Ltd. (Shanghai, China). Peptone, yeast extract fermentation, glucose, NaCl, beef extract, anhydrous sodium acetate, sodium citrate, K2HPO4, MgSO4, MnSO4 and Tween 80 were all purchased from Sangon Biotech Co., Ltd. (Shanghai, China). All chemicals were of analytical grade or better.