Effects of solid-state fermentation with Bacillus subtilis Y4 on the quality of Yibin Yacai

Zou, Yuke; Zhong, Yixin; Zhou, Qian; Jia, Zhenchao; Chen, Qian; Xu, Wei; Wu, Yanping; ShuGu, Wei; Gao, Hong

doi:10.1016/j.fbio.2022.102258

Cited by 5 publications

(2 citation statements)

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“…13 Bacillus subtilis could promote the growth of Lactobacillus and the production of sweet amino acids, and inhibit pathogenic microorganisms at the late fermentation stage. 14 Dietary supplementation of fermented soybean meal (FSBM) and FSBM + coconut oil could improve the essential amino acids and nitrogen contents of urine in weanling pigs. 15 Microbial fermentation can increase the water-soluble protein contents of SBM.…”

Section: Introductionmentioning

confidence: 99%

“…The bacterial diversity indexes of SBM were increased and the community structure was significantly changed after fermentation 13 . Bacillus subtilis could promote the growth of Lactobacillus and the production of sweet amino acids, and inhibit pathogenic microorganisms at the late fermentation stage 14 . Dietary supplementation of fermented soybean meal (FSBM) and FSBM + coconut oil could improve the essential amino acids and nitrogen contents of urine in weanling pigs 15 .…”

Section: Introductionmentioning

confidence: 99%

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The process of solid‐state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index

Zhu,

Lu,

Liu

et al. 2024

J Sci Food Agric

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BackgroundBacillus amyloliquefaciens has excellent protease production ability and holds great prospects for application in the solid‐state fermentation of soybean meal (SBM).ResultsAmong eight strains of bacteria, Bacillus amyloliquefaciens subsp. plantarum CICC 10265, which exhibited higher protease production, was selected as the fermentation strain. The protease activity secreted by this strain reached 106.41 U/mL. The microbial community structure differed significantly between natural fermentation and inoculation‐enhanced fermented soybean meal (FSBM), with the latter showing greater stability and inhibition of miscellaneous bacterial growth. During fermentation, the temperature inside the soybean meal increased, and the optimal environmental temperature for FSBM was found to be between 35°C and 40°C. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) analysis and NSI (Nitrogen Solubility Index) results demonstrated that solid‐state fermentation had a degrading effect on highly denatured proteins in SBM, resulting in an NSI of 67.1%.ConclusionBacillus amyloliquefaciens subsp. plantarum CICC 10265 can enhance the NSI of SBM in solid‐state fermentation and inhibit the growth of miscellaneous bacteria.This article is protected by copyright. All rights reserved.

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Section: Introductionmentioning

confidence: 99%