Optimization of Mixed Solid-state Fermentation of Soybean Meal by Lactobacillus Species and Clostridium butyricum

Abstract

A b s t r a c tSoybean meal is the main vegetable protein source in animal feed. Soybean meal contains several anti-nutritional factors, which directly affect digestion and absorption of soy protein, thereby reducing growth performance and value in animals. Fermented soybean meal is rich in probiotics and functional metabolites, which facilitates soybean protein digestion, absorption and utilization in piglets. However, the mixed solid-state fermentation (SSF) conditions of soybean meal remain to be optimized. In this study, we investigated the optimal parameters for SSF of soybean meal by Lactobacillus species and Clostridium butyricum. The results showed that two days of fermentation was sufficient to increase the viable count of bacteria, lactic acid levels and degradation of soybean protein in fermented soybean meal at the initial moisture content of 50%. The pH value, lowering sugar content and oligosaccharides in fermented soybean meal, was significantly reduced at the initial moisture content of 50% after two days of fermentation. Furthermore, the exogenous proteases used in combination with probiotics supplementation were further able to enhance the viable count of bacteria, degradation of soybean protein and lactic acid level in the fermented soybean meal. In addition, the pH value and sugar content in fermented soybean meal were considerably reduced in the presence of both proteases and probiotics. Furthermore, the fermented soybean meal also showed antibacterial activity against Staphy lococcus aureus and Escherichia coli. These results together suggest that supplementation of both proteases and probiotics in SSF improves the nutritional value of fermented soybean meal and this is suitable as a protein source in animal feed.

Mixed fermentation of soybean meal by protease and probiotics and its effects on the growth performance and immune response in broilers

“…Dietary supplementation with FSBM significantly reduced the allergic immuneresponse-associated gene expression and serum anti-soybean allergen IgG levels in broilers. Several reports have demonstrated that soybean oligosaccharides and crude proteins can be degraded during microbial fermentation by producing a variety of enzymes (Hong et al 2004;Adeyemo and Onilude 2014;Su et al 2018). Exogenous enzyme supplementation also increases the degradation of soybean protein and inactive anti-nutritional factors in the fermentation of SBM (Ma and Wang 2010;Amadou et al 2011).…”

“…Previous studies have demonstrated that anti-nutritional factors in SBM can degrade through microbial fermentation (Chi and Cho 2016;Zhang et al 2017;Su et al 2018). The fermentation of SBM by probiotics efficiently eliminates anti-nutritional factors and enhances nutritional value by producing several enzymes (Mukherjee et al 2016).…”

“…Feeding of FSBM produced by Aspergillus species significantly increases the activity of intestinal digestive enzymes and improves growth performance during the growing period of broilers (Mathivanan et al 2006;Feng et al 2007aFeng et al , 2007b. In addition to fungal fermentation, solidstate fermentation (SSF) of SBM by Lactobacillus species and Clostridium butyricum may reduce the soy carbohydrate and soy protein contents of FSBM (Su et al 2018). Bacillus species can produce lactic acid and remove trypsin inhibitor during fermentation.…”

In vitro study of the antioxidative and antiproliferative capabilities of Lactobacillus casei 16‐fermented soymilk

“…Chen et al (2013) reported that the peptide and amino acid contents of black soybeans fermented by Aspergillus awamori were enhanced. Su, Cheng, Hsiao, Han and Yu (2018) reported that the solid-state fermentation of soybean by Lactobacillus species and Clostridium butyricum could increase the degradation of soybean protein. Watanabe, Fujimoto, and Aoki (2007) suggested that antioxidant activity in the water-soluble fraction of Rhizopus-fermented tempeh may be due to the amino acids and peptides formed during fermentation.…”

“…The β-glucosidase produced by lactic acid bacteria is responsible for the breakdown of β-1-6 glucosidic bond, which conjugates the pran ring of isoflavone and the sugar moieties (Donkor & Shah, 2010). Su, Cheng, Hsiao, Han and Yu (2018) reported that the solid-state fermentation of soybean by Lactobacillus species and Clostridium butyricum could increase the degradation of soybean protein. (2018) found that the β-glucosidase BIBG3 from B. longum catalyzed the hydrolysis of saponin at higher efficiency.…”