Monitoring of critical parameters in thermophilic solid-state fermentation process of soybean meal using NIR spectroscopy and chemometrics

Dai, Chunhua; Xu, Xueting; Huang, Wei; Yan, Pingkun; Hou, Yizhi; He, Ronghai; Ma, Haile

doi:10.1007/s11694-022-01628-3

Cited by 7 publications

(3 citation statements)

References 33 publications

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“…The removal of spectral outliers improved the model performance by an R 2 of 0.143 and a reduction of 0.222 in RMSECV. Similar pH predictions have been made with NIR for thermophilic solid-state fermented soybean meal with a predicted R 2 = 0.98 and an RMSEP of 0.169 [29]. Another study for real-time pH monitoring with NIR during UHT milk fermentation predicted a pH decrease of 5.2-4.6 with an R 2 > 0.993 and an RMSEP between 0.02 and 0.11 pH units [20].…”

Section: Prediction Of Ph By Partial Least Squaressupporting

confidence: 58%

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Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products

Greulich,

Duedahl-Olesen,

Mikkelsen

et al. 2024

Fermentation

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The fermentation process of plant-based yoghurt (PBY)-like products must be followed for consistency by monitoring, e.g., the pH, temperature, and lactic acid concentration. Spectroscopy provides an efficient multivariate in situ quality monitoring method for tracking the process. Therefore, quality monitoring methods for pea- and oat-based yoghurt-like products using Fourier transform infrared (FT-IR) spectroscopy and high-performance liquid chromatography (HPLC) were developed and modeled. Plant-based yoghurt (PBY) was formulated by fermenting pea and oat plant drinks with a commercial starter culture based on Lactobacillus and Streptococcus strains. The main variance during fermentation was explained by spectral carbohydrate and protein bands with a notable shift in protein band peaks for the amide II band at 1548 cm−1 to 1576 cm−1. In addition to the identification of changed spectral bands during fermentation, FT-IR efficiently tracked the variation in oat and pea fermentation using pH as the main indicator. Prediction models with an R2 for the predicted value of pH as a fermentation indicator (R2 = 0.941) with a corresponding root-mean-squared error of prediction (RMSEP) of 0.247 was obtained when compared to the traditional pH method.

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Section: Prediction Of Ph By Partial Least Squaressupporting

confidence: 58%

“…Moreover, the ratio between RMSEC/RMSECV values was considered an indication of overfitting; thus, it was used in the choice of latent variables (LVs). R 2 was another measure of evaluating and comparing the PLS models' goodness-offit [16,29].…”

Section: Multivariate Data Analysismentioning

confidence: 99%

Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products

Greulich,

Duedahl-Olesen,

Mikkelsen

et al. 2024

Fermentation

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“…Soybean meal (SBM) is the preferred protein resource in feed industries because of its relatively well-balanced amino acid profile [ 1 ]. However, the SBM contains numerous anti-nutritional factors (ANFs), such as soybean lectin, urease, soybean antigenic proteins, etc., which impede digestion and absorption of nutrients, thereby wasting protein resources and even affecting animal performance, especially in young animals [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Protease in Soybean Meal-Reduced Diets on Growth Performance, Nutrient Digestibility, and Intestinal Health of Weaned Piglets

Zhang,

Zhou,

Zou

et al. 2023

Animals

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This experiment was conducted in weaned piglets to determine the effects of exogenous protease to low soybean meal (SBM) diets on growth performance, diarrhea rate, nutrient digestibility, and intestinal morphology. Seventy-two Duroc × Landrace × Yorkshire weaned barrows (21-day-old, 5.88 ± 0.95 kg) were randomly divided into four treatments with six replicates in each following a 2 × 2 factorial arrangement of SBM levels (0 to 14 d, 9%, 7.5%; 15 to 42 d, 20%, 18.5%) and protease (0 or 150 mg/kg) for a 42-day trial. Fecal samples were collected on days 11 to 14 and 38 to 42 of the experiment, and serum, intestinal tissue, and chyme samples were taken at the end of the experiments. Adding protease in low SBM diets had a significant increase in ADG (p < 0.05) and a decrease in F/G (p < 0.05). Protease significantly reduced the diarrhea rate (p < 0.05). Low SBM level decreased the apparent total tract digestibility (ATTD) of crude protein (CP) and ash (p < 0.05) but increased the ATTD of dry matter (DM), ash, organic matter (OM), and CP after the addition of protease (p < 0.05). The apparent ileal digestibility (AID) of aspartic acid (Asp), threonine (Thr), serine (Ser), alanine (Ala), lysine (Lys), and total amino acids (AAs) were significantly increased by protease supplementation (p < 0.05). Both the SBM-reduced and protease-added diets lead to lower albumin (ALB), albumin/globulin (A/G), and urea nitrogen (UREA) (p < 0.05), but greater globulin (GLOB) with low SBM diets (p < 0.05). The SBM-reduced and protease-added diets decreased the duodenum pH, respectively (p < 0.05). The protease increased the villus:crypt (V:C) in the duodenum and ileum, and ileal villus length (p < 0.05). In conclusion, the dietary supplementation of 150 mg/kg protease improved the intestinal health and performance of the weaned piglets and reversed the negative effect of a 1.5% SBM reduction in nutrient utilization, intestinal pH, and intestinal morphological parameters of weaned piglets.

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Dynamic changes of microbial communities during natural solid-state fermentation of soybean meal and isolation of dominant bacteria for peptide production

Liu,

Guo,

Yolandani

et al. 2023

Food Bioscience

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Monitoring of critical parameters in thermophilic solid-state fermentation process of soybean meal using NIR spectroscopy and chemometrics

Cited by 7 publications

References 33 publications

Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products

Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products

Effects of Protease in Soybean Meal-Reduced Diets on Growth Performance, Nutrient Digestibility, and Intestinal Health of Weaned Piglets

Dynamic changes of microbial communities during natural solid-state fermentation of soybean meal and isolation of dominant bacteria for peptide production

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