Bacillus siamensis FVP1 as a potential probiotic for enhancing nutritional aspects of soybean meal

Abstract

SummaryMicrobial fermentation is an effective approach for enhancing the nutritional value of soybean products. In this work, Bacillus siamensis FVP1, isolated from fermented vegetables, was used for the solid‐state fermentation of soybean meal. After 48 h fermentation, the amounts of allergenic proteins (glycinin and β‐conglycinin) and non‐digestible oligosaccharides (stachyose) were significantly reduced. In addition, the ratio between essential and non‐essential free amino acids increased 3.05‐fold. The total phenolic, total flavonoid content, and antioxidative properties were significantly enhanced after fermentation. After fractionation, the <10 kDa fraction had high peptide content as well as antioxidant activities. However, the peptide yield was relatively low (34.04%). This strain exhibited antibacterial activity against Escherichia coli and Staphylococcus aureus as well as a lack of antibiotic resistance. Together with its ability to survive in gastric juice (82.8%) and bile salt (80.4%), the strain FVP1 could be considered a potential probiotic and applied to functional food supplements.