Improvement of protein quality and degradation of allergen in soybean meal fermented by Neurospora crassa

Li, Jing; Zhou, Ruo-Lin; Zhiqing, Ren; Fan, Yanting; Hu, Sheng-Ben; Zhuo, Cheng‐Fei; Deng, Zeyuan

doi:10.1016/j.lwt.2018.10.089

Cited by 54 publications

(29 citation statements)

References 32 publications

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“…Response surface analysis is an effective way to investigate the interaction between different factors during fermentation. Compared with the previous report (Li et al, 2019), the optimized fermentation conditions of soybean meal by response surface analysis were fermentation temperature (30 • C), fermentation time (72 h), and solid-liquid ratio (1:3.5 g/ml); the protein hydrolysis of fermented soybean meal could reach to 10.05% by Neurospora crassa under the fermentation conditions. In our research, under the fermentation conditions of 32 • C, solid-liquid ratio (1.2:1 g/ml), and 50 h, the proliferation of P. kudriavzevii PKWF reached its maximum.…”

Section: Discussionmentioning

confidence: 98%

Variations of Soybean Meal and Corn Mixed Substrates in Physicochemical Characteristics and Microbiota During Two-Stage Solid-State Fermentation

Jiang

Hao

et al. 2021

Front. Microbiol.

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Corn germ meal (CGM) and corn gluten feed (CGF) are the two main corn byproducts (CBs) obtained from corn starch extraction. Due to their high fiber content, low protein content, and severe imbalance of amino acid, CBs are unable to be fully utilized by animals. In this study, the effect of microorganism, proteases, temperature, solid–liquid ratio, and time on nutritional properties of CB mixture feed (CMF) was investigated with the single-factor method and the response surface method to improve the nutritional quality and utilization of CBs. Fermentation with Pichia kudriavzevii, Lactobacillus plantarum, and neutral protease notably improved the nutritional properties of CMF under the fermentation conditions of 37°C, solid–liquid ratio (1.2:1 g/ml), and 72 h. After two-stage solid-stage fermentation, the crude protein (CP) and trichloroacetic acid-soluble protein (TCA-SP) in fermented CMF (FCMF) were increased (p < 0.05) by 14.28% and 25.53%, respectively. The in vitro digestibility of CP and total amino acids of FCMF were significantly improved to 78.53% and 74.94%, respectively. In addition, fermentation degraded fiber and provided more organic acids in the CMF. Multiple physicochemical analyses combined with high-throughput sequencing were performed to reveal the dynamic changes that occur during a two-stage solid-state fermentation process. Generally, Ascomycota became the predominant members of the community of the first-stage of fermentation, and after 36 h of anaerobic fermentation, Paenibacillus spp., Pantoea spp., and Lactobacillales were predominant. All of these processes increased the bacterial abundance and lactic acid content (p < 0.00). Our results suggest that two-stage solid-state fermentation with Pichia kudriavzevii, Lactobacillus plantarum, and protease can efficiently improve protein quality and nutrient utilization of CMF.

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Section: Discussionmentioning

confidence: 98%

Variations of Soybean Meal and Corn Mixed Substrates in Physicochemical Characteristics and Microbiota During Two-Stage Solid-State Fermentation

Jiang

Hao

et al. 2021

Front. Microbiol.

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“…The potential elimination of ANFs by SSF is important for increasing the economic value and for making it possible for CAM to be well utilized as animal feed or food products in the food and feed industries. The beneficial effect of SSF in improving the nutritive value and bioactivity of various oilseed meals such as rapeseed meal [10], canola meal [13], soybean meal [14] and cottonseed meal [15] using different types of microorganisms have been previously reported. In an earlier study, CAM treated with Saccharomyces cerevisiae (yeast) was found to contain reduced phytic acid content compared to the unfermented control [16].…”

Section: Introductionmentioning

confidence: 96%

Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

Olukomaiya

Fernando

Mereddy³

et al. 2020

Fermentation

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Camelina meal (CAM) was fermented in solid-state using food grade Aspergillus fungi (A. sojae, A. ficuum and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (p < 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (p < 0.05) than that of the unfermented CAM. Phytic acid content reduced (p < 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (p < 0.05) bulk density and swelling capacity but reduced (p < 0.05) water absorption capacity. Thus, the study indicated that SSF with A. sojae, A. ficuum and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal.

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“…Accumulating evidence has demonstrated that microbial fermentation improves the nutritional quality of SBM by reducing the content of ANFs and increasing nutrient bioavailability [ 2 , 3 , 4 ]. Fermented SBM (FSBM) is produced by the addition of fungal or bacterial microorganisms, including Lactobacillus plantarum , Bacillus subtilis , Aspergillus oryzae , and Neurospora crassa [ 5 , 6 , 7 ]. Zhang et al [ 6 ] showed that 92.36% of glycinin and 88.44% of β-conglycinin was eliminated from SBM, and the amount of trichloroacetic acid-soluble protein (TCA-SP) was increased 4.6-fold after the solid-state fermentation of SBM with B. subtilis BS12 for 24 h. A previous study reported that the solid-state fermentation of SBM with Bacillus amyloliquefaciens for 48 h degraded soybean macro-molecular proteins to less than 25 kDa and completely decomposed raffinose and stachyose in SBM [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Fermented Soybean Meal Supplementation on the Growth Performance and Cecal Microbiota Community of Broiler Chickens

Guo

et al. 2020

Animals

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This study investigated the growth performance, serum immunity, and cecal bacterial microbiota of broilers fed a diet in which soybean meal (SBM) was partially replaced with fermented soybean meal (FSBM) for 36 days. A total of 180 one-day-old male Cobb 500 broilers were randomly divided into three dietary groups (six replicates per group): corn-SBM diet (CC); 25% SBM replaced by FSBM (SC); 50% SBM replaced by FSBM (TC). The average daily gain (ADG) and feed conversion rates (FCR) were higher in SC than CC and TC groups (p < 0.05) during the growth (d 22–36) and whole (d 1–36) phases. No significant difference was observed in ADG and average daily feed intake (ADFI) between CC and TC groups during any phases. Dietary treatments increased serum IgA, IgG, and IgM, Chao 1, observed species, and the abundance of the phylum Fimicutes but decreased the proportion of Proteobacteria (p < 0.05). Dietary treatments increased the abundance of the genera Lachnospiraceae, Lachnoclostridium, Gastranaerophilales, and Lactobacillus but decreased the abundance of Escherichia-Shigella and Clostridiales (p < 0.05). Spearman’s correlations showed that the abundance of Gastranaerophilales was positively correlated with ADG and serum immunity, and the abundance of Lactobacillus was strongly positively with IgM. Thus, replacing 25% of SBM with FSBM improves the growth performance and serum immunity of broilers, possibly due to altered cecal microbial composition.

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Improvement of protein quality and degradation of allergen in soybean meal fermented by Neurospora crassa

Cited by 54 publications

References 32 publications

Variations of Soybean Meal and Corn Mixed Substrates in Physicochemical Characteristics and Microbiota During Two-Stage Solid-State Fermentation

Variations of Soybean Meal and Corn Mixed Substrates in Physicochemical Characteristics and Microbiota During Two-Stage Solid-State Fermentation

Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

Effects of Fermented Soybean Meal Supplementation on the Growth Performance and Cecal Microbiota Community of Broiler Chickens

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