PROTEIN QUALITY IMPROVEMENT AND ANTI-NUTRITIONAL FACTORS REDUCTION IN SOYBEAN MEAL BY Bacillus velezensis K1

Abstract

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.

Bacillus siamensis FVP1 as a potential probiotic for enhancing nutritional aspects of soybean meal

“…(2012) and Takcı & Turkmen (2016), respectively. Blue colonies on LB + lactose+X‐alpha‐Gal medium (Homsuwan & Ngampanya, 2021) indicated the capability of bacteria to produce α‐galactosidase enzyme. The production of invertase enzyme was analysed based on bacteria's ability to grow on agar medium containing sucrose (Ghasemi et al ., 2014).…”

“…(2013) and analysed by HPLC following the work of Homsuwan et al . (2022). Samples were extracted with distilled water (ratio 1:10) at 50 °C for 30 min.…”

“…One gram of FSBM powder was extracted with 20 mL of 120 mM Tris-HCl (0.05% Tween 20, 20% SDS and 2% β-mercaptoethanol, pH 7.4) and shaken at 2-4 °C, overnight. The SDS-PAGE was performed according to Homsuwan et al (2022).…”

“…Sugars in SBM and FSBM were extracted according to the method of Chen et al (2013) and analysed by HPLC following the work of Homsuwan et al (2022).…”

Solid-State Fermentation as Green Technology to Improve the Use of Plant Feedstuffs as Ingredients in Diets for European Sea Bass (Dicentrarchus labrax) Juveniles

“…Solid-state fermentation (SSF) is a process that increases the nutritional value of PF [15][16][17]. SSF is mainly characterized by using low free water [18] and microorganisms, such as filamentous fungi, which efficiently penetrate the substrate through their hyphal growth [19].…”