Bacterial community dynamics reveal its key bacterium, Bacillus amyloliquefaciens ZB, involved in soybean meal fermentation for efficient water-soluble protein production

Wang, Ruoyu; Dong, Pengsheng; Zhu, Yueyue; Yan, Mengchen; Liu, Wei; Zhao, Yueji; Huang, Lei; Zhang, Demin; Guo, Haipeng

doi:10.1016/j.lwt.2020.110068

Cited by 24 publications

(18 citation statements)

References 36 publications

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“…Aerobic SSF (ASSF) is a common method used in SBM fermentation ( 19 , 20 ). The two-stage (first stage, aerobic fermentation; second stage, anaerobic fermentation) SSF process with different microorganisms has also been studied in recent years ( 21 , 22 ).…”

Section: Discussionmentioning

confidence: 99%

“…At the genus level, Lupinus was the dominant genus in SBM, and Bacillus was the dominant genus in FSBM. Similarly, Bacillus became the main species after 24 h of natural fermentation under aerobic conditions ( 20 ). The result of NMDS analysis in this study showed that the difference of the bacterial communities in the three T groups was larger than that of the CK groups, and the gap between the samples was far, indicating that the bacterial community in the T groups changed significantly.…”

Section: Discussionmentioning

confidence: 99%

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Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality

Yao

Hong-ya

et al. 2021

Front. Nutr.

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The study evaluated the impact of fermentation with Bacillus sp. on the nutritional quality of soybean meal (SBM) and the changes of bacterial community structure during fermentation. High protease-producing strains were screened to degrade SBM macromolecular protein and anti-nutritional factors (ANFs). Unsterilized SBM then underwent an anaerobic solid-state fermentation method to evaluate the effects of fermentation. Results showed that for the nine high-producing protease strains that were screened, acid-soluble protein (ASP) contents in fermented SBM increased, with the highest value found to be 13.48%, which was fermented using strain N-11. N-11 was identified as Bacillus subtilis. N-11 fermentation reduced ANFs such as glycinin and β-conglycinin by 82.38 and 88.32%, respectively. During N-11 fermentation, the bacterial richness and diversity in SBM increased but not significantly. The high-yield protease strain B. subtilis N-11 selected in this experiment improved the nutritional quality of SBM through fermentation, and it can be used for industrial large-scale production.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality

Yao

Hong-ya

et al. 2021

Front. Nutr.

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“…Wang et al . reported that Pseudomonas was the main bacterial community before fermentation, but it was almost completely replaced by Bacillus after 24 h of natural fermentation in soybean meal 7 . He et al .…”

Section: Introductionmentioning

confidence: 99%

Dynamics of bacterial community, metabolites profile and physicochemical characteristics during solid‐state fermentation of soybean meal and corn mixed substrates inoculated with Bacillus pumilus and Limosilactobacillus fermentum

et al. 2023

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BACKGROUND Solid‐state fermentation (SSF) is a general approach for preparing food and feed, which not only improves nutrition but also provides prebiotics and metabolites. Although many studies have been conducted on the effects of fermentation on feed substrate, the dynamics of microbiota and metabolites in SSF remain unclear. Here, high‐throughput sequencing combined with gas chromatography–quadrupole time‐of‐flight mass spectrometry was used to evaluate the dynamic changes of solid fermented soybean meal and corn mixed matrix inoculated with Bacillus pumilus and Limosilactobacillus fermentum. RESULTS Generally, inoculated bacteria rapidly proliferated, accompanied by the degradation of macromolecular proteins and an increase in the content of small peptides, trichloroacetic acid‐soluble protein, free amino acids and organic acids. Bacillus, Lactobacillus and Enterococcus dominated the whole fermentation process. 389 non‐volatile metabolites and 182 volatile metabolites were identified, including amino acids, organic acids, ketones, aldehydes, furans and pyrazine. Typical non‐volatile metabolites such as lactic acid, 4‐aminobutanoic acid, l‐glutamic acid, d‐arabinose and volatile metabolites such as 4‐ethyl‐2‐methoxyphenol, 4‐penten‐2‐ol, 2‐pentanone, 2‐ethylfuran, 2‐methylhexanoic acid and butanoic acid–ethyl ester were significantly increased in two‐stage solid fermentation. However, some adverse metabolites were also produced, such as oxalic acid, acetic acid, tyramine and n‐butylamine, which may affect the quality of fermented feed. Sixteen genera were significantly correlated with differential non‐volatile metabolites, while 11 genera were significantly correlated with differential volatile metabolites. CONCLUSION These results characterized the dynamic changes in the process of two‐stage solid‐state fermentation with Bacillus pumilus and Limosilactobacillus fermentum and provided a potential reference for additional intervention on improving the effectiveness and efficiency of solid‐state fermentation of feed in the future. © 2023 Society of Chemical Industry.

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“…Bean dregs (BD) and soybean meal (SBM) are rich in proteins and sugars ( 8 ), which are ideal sources of mineral complexing ligands. Fermentation is an efficient, low-cost method for degrading proteins, starch, and other macromolecular substances to produce amino acids, small peptides, organic acids, and other complexing ligands ( 9 ). Heng et al ( 10 ) reported that cooperative fermentation by Bacillus , yeast, and lactic acid bacteria with proteases greatly improved fermentation efficiency.…”

Section: Introductionmentioning

confidence: 99%

Complexation of multiple mineral elements by fermentation and its application in laying hens

Chen

Heng

et al. 2022

Front. Nutr.

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To overcome the problems with current mineral supplements for laying hens including low absorption, mineral antagonism, and high cost, we developed mineral element fermentation complexes (MEFC) by synergistically fermenting bean dregs and soybean meal with strains and proteases and complexing with mineral elements. The fermentation complexation process was optimized based on the small peptide and organic acid contents and the complexation rate of mineral elements after fermentation. The optimal conditions were as follows: the total inoculum size was 5% (v/w), 15% (w/w) wheat flour middling was added to the medium, and mineral elements (with 4% CaCO3) were added after the completion of aerobic fermentation, fermentation at 34°C and 11 days of fermentation. Under these conditions, the complexation rates of Ca, Fe, Cu, Mn, and Zn were 90.62, 97.24, 73.33, 94.64, and 95.93%, respectively. The small peptide, free amino acid, and organic acid contents were 41.62%, 48.09 and 183.53 mg/g, respectively. After 60 days of fermentation, 82.11% of the Fe in the MEFC was ferrous ions, indicating that fermentation had a good antioxidant effect on ferrous ion, and the antioxidant protection period was at least 60 days. Fourier transform infrared spectroscopy showed that the mineral ions were complexed with amino and carboxyl groups. The added mineral elements promoted microbial growth, protein degradation, and organic acid secretion and significantly improved fermentation efficiency. Animal experiments showed that MEFC had positive effects on several parameters, including production performance (average daily feed intake, P < 0.05; egg production rate, P < 0.05; and average egg weight, P < 0.05), mineral absorption, intestinal morphology (villus height to crypt depth ratio in the jejunum and ileum, P < 0.05), and blood routine and biochemical indexes (red blood cells, P < 0.05; hemoglobin, P < 0.05). This study provides theoretical support for the development of mineral complexes for laying hens via fermentation.

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Bacterial community dynamics reveal its key bacterium, Bacillus amyloliquefaciens ZB, involved in soybean meal fermentation for efficient water-soluble protein production

Cited by 24 publications

References 36 publications

Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality

Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality

Dynamics of bacterial community, metabolites profile and physicochemical characteristics during solid‐state fermentation of soybean meal and corn mixed substrates inoculated with Bacillus pumilus and Limosilactobacillus fermentum

Complexation of multiple mineral elements by fermentation and its application in laying hens

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