The dry steam sauna, also known as the dry sauna or dry steam room, is a type of sauna that uses dry heat to create a relaxing and detoxifying experience. dry heat sauna room,dry sauna,traditional sauna,dry heat sauna Foshan Nanhai Halo Sanitary Ware Co., Ltd. , https://www.halospas.com
The dry steam sauna is typically made of wood, with a small heater that heats up rocks or stones. These heated stones then radiate the heat into the sauna, creating a warm and dry environment.
The dry steam sauna is designed to promote sweating and detoxification. As the body heats up, the sweat glands are activated, helping to eliminate toxins and impurities from the body. This can have numerous health benefits, including improved circulation, increased metabolism, and enhanced immune system function.
In addition to its detoxifying properties, the dry steam sauna also offers relaxation and stress relief. The warm and dry environment can help to relax muscles, relieve tension, and promote a sense of calm and well-being. Many people find the dry steam sauna to be a great way to unwind and de-stress after a long day.
Fermented soybean meal is produced using bio-fermentation engineering techniques, where microorganisms break down part of the soybean meal into soybean peptides with a molecular weight of 3,000 or higher through enzymes secreted during the fermentation process. This transformation enhances the nutritional value and digestibility of the final product.
**1. Selection of Fermentation Strains**
Commonly used bacteria in microbial fermented soybean meal include lactic acid bacteria, yeast, and Bacillus species. These microorganisms play a crucial role in breaking down complex components of soybean meal into more digestible forms. For instance, Ji Wei et al. used *Streptococcus mutans* that produces nisin to ferment soybean meal. The resulting product has a sweet, sour, and aromatic smell, with a reduced pH level, which improves its palatability. This not only promotes the growth of livestock and poultry but also reduces the need for antibiotics and acidifiers, lowering overall feed costs.
In addition, molds are frequently employed in solid-state fermentation processes. Researchers often combine different strains to enhance the fermentation efficiency. For example, Mo Chongwen used a mixture of *Aspergillus oryzae* and brewer’s yeast for solid-state fermentation. The mold-produced enzymes helped degrade cellulose and proteins, while the yeast synthesized bacterial protein. The crude protein content reached up to 49.10%, a 12.1% increase compared to the raw material.
Liu Chao [7] conducted a similar study using *Aspergillus oryzae* and yeast, fermenting bran and bean cake powder at 30°C for 36 hours. The resulting product had an acid protease activity of 1,440 U/g, a yeast count of 6.29×10â¹/g, a crude protein content of 70.56%, and a reducing sugar content of 8%. This process yielded a novel protein feed rich in small peptides, showing great potential for use in animal nutrition.
It is evident that the strains used in solid-state fermentation are diverse, widely available, and suitable for large-scale production.
**2. Solid-State Fermentation Process**
The fermentation process typically involves both aerobic and anaerobic stages. In the early phase, aerobic fermentation is used to promote the growth of aerobic microorganisms such as *Bacillus* and yeast. These microbes secrete enzymes and vitamins that support the development of lactic acid bacteria. As the process progresses, anaerobic conditions are introduced to stimulate the proliferation of lactic acid bacteria and the production of lactic acid. Under anaerobic conditions, microorganisms undergo autolysis, releasing intracellular enzymes and other biologically active compounds.
By combining the advantages of both aerobic and anaerobic fermentation, the process can produce fermented soybean meal with approximately 30% of the crude protein in the form of small peptides, making up about 10% of the final product.
Compared to enzymatic hydrolysis, fermented soybean meal has a significantly improved flavor and contains numerous biologically active components. However, the molecular weight of these peptides ranges between 5,000 and 10,000, classifying them as polypeptides rather than small peptides. While their physiological activity and absorption rate are not as high as those of smaller peptides, the production cost is relatively lower. As a result, more researchers and scientists are focusing on optimizing solid-state fermentation methods for soybean meal, aiming to improve its quality and expand its application in the feed industry.