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.
Highlights
Soybean meal (SBM) is a by-product of soybean oil extraction, with high protein content and balanced amino acid composition
A wide range of microorganisms, such as Bacillus subtilis, B. licheniformis, Yeast, Lactobacillus, Aspergillus niger, and A. oryzae can be used in fermented SBM (FSBM), and the characteristics of FSBM depend on the type of microorganisms [4]
High protease-producing strains were selected to ferment unsterilized soybean meal (SBM) using anaerobic Solid-state fermentation (SSF), and we evaluated the changes in nutritional quality and bacterial community structure of FSBM
Summary
Soybean meal (SBM) is a by-product of soybean oil extraction, with high protein content and balanced amino acid composition. It is the most important vegetable protein source in the animal feed industry. Macromolecular protein and anti-nutritional factors (ANFs) contained in SBM decrease digestibility and absorption, for young animals [1]. Microbial fermentation is an effective method to degrade macromolecular protein and ANF compounds to enhance the nutritional quality of the SBM [2]. Teng et al [5] used A. oryzae and B. subtilis to ferment SBM, which increased crude protein content by 0.34 and 8.37% and increased small-sized (
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