Effect of Bacillus subtilis and Lactobacillus plantarum on solid‐state fermentation of soybean meal

Abstract

BACKGROUND As feeding probiotics, Bacillus subtilis FJAT‐4842 and Lactobacillus plantarum FJAT‐13737 were employed to improve the nutritional value and reduce the risk of contamination in the solid‐state fermentation of soybean meal (SBM). RESULTS After fermentation with bacterium starters, the crude protein, free amino acid and lactic acid increased, with higher protease and cellulose activity. The addition of L. plantarum could increase the crude protein and lactic acid content by 50.1% and 94.9%, respectively. After fermentation, the contents of crude fiber and phytic acid decreased by 45.9% and 48.1%. Compared with control treatment, the addition of both B. subtilis FJAT‐4842 and L. plantarum FJAT‐13737 could effectively elevate the production of free amino acid and esters. Moreover, the addition of bacterium starter could prevent the production of mycotoxin and promote bacterial diversity of the fermented SBM. Especially, the addition of B. subtilis could reduce the relative content of Staphylococcus. After fermentation for 7 days, lactic acid bacteria including Pediococcus, Weissella and Lactobacillus became the main bacteria in the fermented SBM. CONCLUSION The addition of bacterium starter is of benefit with respect to improving the nutritional value and reducing the risk of contamination in the solid‐state fermentation of soybean. © 2023 Society of Chemical Industry.

Combined volatile compounds and non‐targeted metabolomics analysis reveals variation in flavour characteristics, metabolic profiles and bioactivity of mulberry leaves after Monascus purpureus fermentation

“…Enzymes produced by microorganisms during fermentation, such as cellulase and protease, can fully release the FAAs in MLs. 31 The highest TSSC level was discovered in FMLs on the ninth day of fermentation, which was 1.7 times greater than in MLs (Table 1). Soluble sugars in MLs can improve their taste and texture.…”

“…This indicates that fermentation significantly promotes the release of amino acids in MLs. Enzymes produced by microorganisms during fermentation, such as cellulase and protease, can fully release the FAAs in MLs 31 . The highest TSSC level was discovered in FMLs on the ninth day of fermentation, which was 1.7 times greater than in MLs (Table 1).…”

Effects of Probiotic-Fermented Feed on the Growth Profile, Immune Functions, and Intestinal Microbiota of Bamei Piglets

“…Fermented feed is a product obtained by fermentation under appropriate conditions, using a single or complex probiotic and feed substrate. After fermentation, the probiotics used for fermentation dominate the feed, and their metabolites are able to lower the feed pH, reduce harmful microorganisms [17][18][19], inhibit the production of mycotoxins, eliminate allergens and antinutritional factors [20], and increase the crude protein content of the feed [21][22][23]. The large number of alcohols, ketones, esters, and acids produced in the fermentation process reportedly improve feed flavor [24].…”

Quality improvement of soybean meal by yeast fermentation based on the degradation of anti‐nutritional factors and accumulation of beneficial metabolites

“…6 Simultaneous microbial fermentation and enzymolysis can reduce or eliminate the anti-nutritional factors in SBM effectively, accumulate a large number of beneficial metabolites, and improve the nutritional value and palatability of SBM feed. 7,8 At present, many studies have used different microorganisms to ferment SBM. Common microorganisms include Bacillus, mold, lactic acid bacteria, and yeast.…”

“…Most of them are heat‐resistant, acid‐resistant, and alkali‐resistant substances, and conventional treatment methods are not effective in eliminating them 6 . Simultaneous microbial fermentation and enzymolysis can reduce or eliminate the anti‐nutritional factors in SBM effectively, accumulate a large number of beneficial metabolites, and improve the nutritional value and palatability of SBM feed 7,8 …”