Role of Fermentation in Improving Nutritional Quality of Soybean Meal — A Review

Abstract

Soybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM by altering the native composition. Both submerged and solid state fermentation processes can be used for this purpose. Bacterial and fungal fermentations result in degradation of various anti-nutritional factors, an increase in amount of small-sized peptides and improved content of both essential and non-essential amino acids. However, the resulting fermented products vary in levels of nutritional components as the two species used for fermentation differ in their metabolic activities. Compared to SBM, feeding non-ruminants with fermented SBM has several beneficial effects including increased average daily gain, improved growth performance, better protein digestibility, decreased immunological reactivity and undesirable morphological changes like absence of granulated pinocytotic vacuoles.

Effects of dietary fresh fermented soybean meal on growth performance, ammonia and particulate matter emissions, and nitrogen excretion in nursery piglets

“…The results showed the improved growth performance, consistent with other studies (Jones et al, 2010). Fermentation improved the bioavailability of nutrients, because of the increase in soluble protein and small peptide content, and the effective removal of anti-nutritional factors in soybean meal after fermentation (Mukherjee et al, 2016). Canibe and Jensen (2003) reported that fermented liquid feed could reduce the quantity of gastrointestinal pathogens in growing pigs, maintain intestinal health, and then improve growth performance of pigs compared with dry feed.…”

“…In the present study, the reduction of NH 3 emissions was due to fresh fermentation of soybean meal. Mukherjee et al (2016) have shown that fresh FSM contained a high proportion of small peptides and digestive enzymes, improving nutritional quality of soybean meal, increasing the utilization of dietary nitrogen, and thereby reducing the emissions of nitrogenous substances in livestock. Hobbs et al (1997) reported that feeding wet material could promote protein digestion and absorption, and then reduce nitrogen emissions.…”

“…Fermented soybean meal (FSM) is one of the most concerned ingredients. The fermentation process increases the number of small-size peptides and the activity of the digestive enzymes compared with soybean meal (Mukherjee et al, 2016).…”

Nutritional Assessment and Molecular Identification of Microorganisms from Akhuni/Axone: A Soybean Based Fermented Food of Nagaland, India

“…Studies have also confirmed the availability of nutrients and degradation of anti-nutritive compounds during the fermentation of soybean [16].…”

Fermentation Characteristics and Nitrogen Retention of Madura Cattle Fed Complete Rations Containing Soybean Pod and By-Products

“…The potential feed stuffs as sources of protein are soybean meals and soybean wastes. Soybean meal (SBM) is the remained material after the extraction of oil from SB flakes, with about 48% crude protein (CP) content (Mukherjee et al, 2016).…”