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Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality

Authors :
Jia Li
Tongguo Gao
Yanhui Yao
Hongya Li
Baocheng Zhu
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.

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