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Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality
- Source :
- Frontiers in Nutrition, Vol 8 (2021)
- Publication Year :
- 2021
- Publisher :
- Frontiers Media SA, 2021.
-
Abstract
- The study evaluated the impact of fermentation with Bacillus sp. on the nutritional quality of soybean meal (SBM) and the changes of bacterial community structure during fermentation. High protease-producing strains were screened to degrade SBM macromolecular protein and anti-nutritional factors (ANFs). Unsterilized SBM then underwent an anaerobic solid-state fermentation method to evaluate the effects of fermentation. Results showed that for the nine high-producing protease strains that were screened, acid-soluble protein (ASP) contents in fermented SBM increased, with the highest value found to be 13.48%, which was fermented using strain N-11. N-11 was identified as Bacillus subtilis. N-11 fermentation reduced ANFs such as glycinin and β-conglycinin by 82.38 and 88.32%, respectively. During N-11 fermentation, the bacterial richness and diversity in SBM increased but not significantly. The high-yield protease strain B. subtilis N-11 selected in this experiment improved the nutritional quality of SBM through fermentation, and it can be used for industrial large-scale production.
- Subjects :
- bacterial community structure
medicine.medical_treatment
Endocrinology, Diabetes and Metabolism
Soybean meal
Bacillus
Bacillus subtilis
soybean meal
medicine
TX341-641
Food science
Protease
Nutrition and Dietetics
biology
Strain (chemistry)
Nutrition. Foods and food supply
Chemistry
food and beverages
biology.organism_classification
carbohydrates (lipids)
anti-nutritional factor
Solid-state fermentation
anaerobic solid-state fermentation
Fermentation
Anaerobic exercise
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 2296861X
- Volume :
- 8
- Database :
- OpenAIRE
- Journal :
- Frontiers in Nutrition
- Accession number :
- edsair.doi.dedup.....3d8f00d19a1608d4a33e91bed75e2c7f
- Full Text :
- https://doi.org/10.3389/fnut.2021.706977