Comparative study of solid‐state fermentation with Lactobacillus plantarum versus Saccharomycopsis fibuligera on anti‐nutritional factors, nutritional values and antioxidant activity of faba bean (Vicia faba L.) meal

Abstract

SummarySolid‐state fermentation (SSF) is widely used to improve the utility value in the food and feed industries. In the present research, Lactobacillus plantarum and Saccharomycopsis fibuligera were used for SSF, and then, the nutritional values, anti‐nutritional factors (ANFs) and antioxidant activities of faba bean meal (FBM) were comparatively analysed. The results revealed that SSF with S. fibuligera and L. plantarum effectively reduce the tannin and phytic acid contents and improve the nutritional quality and antioxidant capacity in FBM. Meanwhile, the effects of SSF with L. plantarum on degrading tannin and increasing titratable acidity, trichloroacetic acid‐soluble protein and in vitro protein digestibility were better treated with S. fibuligera. However, antioxidant activities and the amount of phenol and flavonoid were improved more in FBM treated with S. fibuligera than those fermented with L. plantarum. Taken together, the results indicated that both L. plantarum and S. fibuligera could be used for SSF of FBM, and SSF with those two microorganisms has great potential in improving the nutritional values, antioxidant capacities and decreasing ANFs contents of FBM.