Abstract
This study investigated the effect of ultrasound-assisted Bacillus subtilis seed fluid on the fermentation of soybean meal (SBM). The results showed that peptide content in SBM increased from 25.3 to 79.7 and 128.8 g/kg after fermentation by untreated and ultrasonicated B. subtilis 10160 (at logarithmic prophase) under ultrasonic conditions of power 140 W, fixed-frequency 28 kHz, irradiation duration 1.5 h, performing in 3 L water, respectively, accompanied by a decrease in trypsin inhibitor from 8.28 to 2.83 and 1.82 mg/g. Almost all amino acids increased after SBM fermentation by B. subtilis 10160, whether treated with ultrasound or not. Protein from fermented SBM was smaller in size and more uniformly distributed than that from SBM, particularly when fermentation was conducted by ultrasonicated strain. Appropriate ultrasonication significantly increased B. subtilis 10160 biomass, cell membrane permeability, and metabolic capacity, as evidenced by increments in extracellular protein and nucleic acid content, intracellular propidium iodide fluorescence intensity, protease activity and culture volatiles. As a result, ultrasound is an effective strategy for accelerating fermentation process of oil seed cake and/or meal, hence improving the quality of fermentation products.
Published Version
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