Evaluating the Influence of Microbial Fermentation on the Nutritional Value of Soybean Meal

Abstract

The aim of this article is to increase the nutritional value of soybean meal while reducing the content of antinutrients by microbial fermentation of soybean meal with a mixed culture of probiotic microorganisms (Bacillus subtilis, Aspergillus niger, Saccharomyces cerevisiae, Lactiplantibacillus plantarum) at two different hydromodules. The addition of microorganisms increased the content of easily digestible protein and amine nitrogen in fermented soybean meal (30:110 and 30:130, hydromodulus soybean meal:water) while decreasing urease activity (hydromodulus 30:110). The positive effect of microbial fermentation on the mineral composition of soybean meal was demonstrated. The ability of microorganisms in the fermentation process to increase the content of protein, essential amino acids, and macro- and microelements in soybean meal while decreasing anti-nutritional factors opens up possibilities for using this technology to advance animal husbandry.

Fermentation and diet diversity: Biochemical and functional properties of fermented mango (Mangifera Indica L) pulp flour

“…The results, which showed an increase in protein content of 2.97 to 6.96% supported this hypothesis and correlate with the findings of Sukhikh et al (2022) and Sharawy et al (2016) who found an increase in protein content with fermentation time as the result of activities of a consortium of microorganism. These results also provide evidence that fermentation by a consortium of microorganisms is more efficient than by isolated strains (Sukhikh et al, 2022). However, this result disagrees with the report of Wang & Hesseltine (1981), Ene-Obong & Obizoba (1996) and Onweluzo & Nwabugwu (2009) who stated that the fermentation process did not significantly change the total protein content and amino acid composition of substrates.…”

“…During fermentation, microorganisms hydrolyze proteins and it complexes to release free amino acids, which can be used for the synthesis of new proteins (Frazier & Westhoff, 1978). Because of the microorganism's rapid growth in its own biomass, it was hypothesised that it contributed to an increase in protein content (Sukhikh et al, 2022). The results, which showed an increase in protein content of 2.97 to 6.96% supported this hypothesis and correlate with the findings of Sukhikh et al (2022) and Sharawy et al (2016) who found an increase in protein content with fermentation time as the result of activities of a consortium of microorganism.…”

“…Because of the microorganism's rapid growth in its own biomass, it was hypothesised that it contributed to an increase in protein content (Sukhikh et al, 2022). The results, which showed an increase in protein content of 2.97 to 6.96% supported this hypothesis and correlate with the findings of Sukhikh et al (2022) and Sharawy et al (2016) who found an increase in protein content with fermentation time as the result of activities of a consortium of microorganism. These results also provide evidence that fermentation by a consortium of microorganisms is more efficient than by isolated strains (Sukhikh et al, 2022).…”

“…Hence, the crude protein increased with a significant difference (p<0.05). This could be due to the dead cells during fermentation and also the contribution of protein from micro-organisms since the biomass of micro-organisms contains about 50% protein (Sukhikh et al, 2022;Jach et al, 2022;Linder, 2019). During fermentation, microorganisms hydrolyze proteins and it complexes to release free amino acids, which can be used for the synthesis of new proteins (Frazier & Westhoff, 1978).…”

Effect of microbial fermentation on the quality of soybean meal

“…This finding is in partial agreement with the results of Sukhikh et al . (2022), in which the fermented soybean meal had stronger free radical scavenging ability than soybean meal. These findings supported the fact that fermented soybean meal has good antioxidant activity, which can be used in the development of functional food and nutritional health products.…”