The solid-state fermentation (SSF) of soybean meal (SBM) by Bacillus velezensis K1 to improve protein quality and reduce allergenic proteins as well as raffinose family oligosaccharides was investigated in this research paper. The fermentation parameters affected protein hydrolysis, namely soybean meal moisture, size of inoculums, time and temperature of fermentation were evaluated in the soybean meal. The best solid-state fermentation conditions with the highest degree of hydrolysis (16.65 ± 4.08%) were 50% (w/w) moisture content, 10% (v/w) inoculum size, 40°C and 72 hours fermentation. Under these optimal conditions, large proteins in the soybean meal were hydrolysed. Proteins with molecular weight <10 kDa increased significantly from 34.05 to 48.22% (P<0.05). Additionally, allergens (glycinin and β-conglycinin) and raffinose family oligosaccharides decreased. The bands representing glycinin and β-conglycinin on SDS-PAGE were considerably reduced and their degradations were 96.47% and 49.60%, respectively. The raffinose family oligosaccharides, primarily stachyose and raffinose also decreased by 73.57% and 22.76%, respectively. With the capability of producing protease and other carbohydrate hydrolytic enzymes (cellulase, pectinase, amylase and invertase), B. velezensis K1 presents great potential for increasing the nutritional quality of the soybean meal as an ingredient in the feed industry.
Microbial 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 βconglycinin) 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.
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