Fermentation of Soybean Meal with Lactobacillus acidophilus Allows Greater Inclusion of Vegetable Protein in the Diet and Can Reduce Vibrionacea in the Intestine of the South American Catfish (Rhamdia quelen)

Oliveira, Nandara Soares de; Ha, Natália; Cunha, Larissa da; Cipriani, Luiz Augusto; Neto, André Thaler; Skoronski, Éverton; Gisbert, Enric; Fabregat, Thiago El Hadi Perez

doi:10.3390/ani12060690

Cited by 15 publications

(19 citation statements)

References 72 publications

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“…In line with previous studies in animal feed (e.g., Qian et al., 2018 ; de Oliveira et al., 2022 ), our findings indicated that Lactobacillus can help in the nutritional value of converted plant-based protein while lowering antinutrient content. By fermenting grain flour at 37°C for 24 h with L. acidophilus , phytic acid and polyphenol content may be lowered (Binita R, Khetarpaul et al., 1997), whereas Ojokoh et al.…”

Section: Resultssupporting

confidence: 92%

Wide-genome selection of lactic acid bacteria harboring genes that promote the elimination of antinutritional factors

2023

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Anti-nutritional factors (ANFs) substances in plant products, such as indigestible non-starchy polysaccharides (α-galactooligosaccharides, α-GOS), phytate, tannins, and alkaloids can impede the absorption of many critical nutrients and cause major physiological disorders. To enhance silage quality and its tolerance threshold for humans as well as other animals, ANFs must be reduced. This study aims to identify and compare the bacterial species/strains that are potential use for industrial fermentation and ANFs reduction. A pan-genome study of 351 bacterial genomes was performed, and binary data was processed to quantify the number of genes involved in the removal of ANFs. Among four pan-genomes analysis, all 37 tested Bacillus subtilis genomes had one phytate degradation gene, while 91 out of 150 Enterobacteriacae genomes harbor at least one genes (maximum three). Although, no gene encoding phytase detected in genomes of Lactobacillus and Pediococcus species, they have genes involving indirectly in metabolism of phytate-derivatives to produce Myo-inositol, an important compound in animal cells physiology. In contrast, genes related to production of lectin, tannase and saponin degrading enzyme did not include in genomes of B. subtilis and Pediococcus species. Our findings suggest a combination of bacterial species and/or unique strains in fermentation, for examples, two Lactobacillus strains (DSM 21115 and ATCC 14869) with B. subtilis SRCM103689, would maximize the efficiency in reducing the ANFs concentration. In conclusion, this study provides insights into bacterial genomes analysis for maximizing nutritional value in plant-based food. Further investigations of gene numbers and repertories correlated to metabolism of different ANFs will help clarifying the efficiency of time consuming and food qualities.

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Section: Resultssupporting

confidence: 92%

Wide-genome selection of lactic acid bacteria harboring genes that promote the elimination of antinutritional factors

2023

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“…The amino acid compositions of the diets are shown in Table 5. Inclusion levels of fermented soybean meal were determined based on similar studies (Hassaan et al, 2015; De Oliveira et al, 2022; Wang et al, 2016). In addition to FSBM, the formulated diets contained fish meal, soybean meal as protein sources, and wheat flour and soy oil as energy sources.…”

Section: Methodsmentioning

confidence: 99%

“…It has been demonstrated that fermented soybean meal (FSBM) can partially replace fish meal in diets without compromising fish performance (Azarm & Lee, 2014; Barnes et al, 2015; Choi et al, 2019; He, Li, et al, 2020; He, Yu, et al, 2020; Ilham & Fotedar, 2016; Jiang et al, 2018; Lee et al, 2016; Liang et al, 2017; De Oliveira et al, 2022; Shiu et al, 2015; Sotoudeh et al, 2016; Wang et al, 2016, 2019; Wu et al, 2003; Yamamoto et al, 2010). In addition, FSBM can have beneficial effects on fish health, such as improvements in biochemical parameters (Novriadi et al, 2017), lipid metabolism, antioxidant response (Jiang et al, 2018; Li et al, 2020) and intestinal health (Li et al, 2019; Shiu et al, 2015; Sotoudeh et al, 2016; Wang et al, 2016, 2019; Yamamoto et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Mixed culture microorganisms fermented soybean meal improves productive performance and intestinal health of Nile tilapia ( Oreochromis niloticus ) juveniles fed plant‐based diets in a biofloc system

Picoli

Marques

Oliveira

et al. 2022

Aquaculture Research

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This study aimed to evaluate the effect of plant‐based diets containing different inclusion levels (7%, 14%, 21% and 28%) of mixed culture microorganisms fermented soybean meal (FSBM) on the zootechnical performance and intestinal health of juvenile Nile tilapia (Oreochromis niloticus) reared in a biofloc system. The FSBM diets were compared with a positive control diet with fish meal and a negative control diet with no animal protein. All diets were isoprotein (33% CP) and isoenergetic (4300 kcal GE/kg). The design was completely randomized with four replications and the experiment lasted 54 days. Juveniles (1.635 ± 0.198 g) were distributed in 24 tanks (70 L) at a density of seven animals per tank. Fermentation increased probiotic microorganisms count (lactic acid bacteria 4.75 ± 0.21 log CFU g−1 and yeast 3.30 ± 0.54 log CFU g−1) and improved nutritional characteristics of FSBM. In fish fed the diet containing 7% FSBM, growth performance did not differ from fish fed the fish meal diet. FSBM inclusion improved the food efficiency of plant‐based diets. The inclusions above 21% of FSBM increased the intestinal villi height. In the inclusion of 28% of FSBM, the goblet cell was higher compared to that of the other plant‐based diets. The inclusion of 7% FSBM allows a total replacement of fish meal without compromising the growth performance of the animals.

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“…Some bioactive peptides produced during soybean meal fermentation possess antimicrobial properties. The addition of soybean meal fermented by Lactobacillus acidophilus to the diet of South American catfish can reduce the concentration of intestinal Vibriococcaceae (De Oliveira et al ., 2022). Replacing soybean meal with 6% fermented soybean meal can reduce the total amount of fungi and coliform bacteria in chicken jejunum, which can improve the growth performance of chickens (Chachaj et al ., 2019).…”

Section: Biological Activities Of Fermented Soybean Mealmentioning

confidence: 99%

Effect of microbial fermentation on the quality of soybean meal

Xue,

Wu,

et al. 2023

Int J of Food Sci Tech

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SummarySoybean meal is an important and inexpensive source of protein in food and animal feed, and contains anti‐nutritional factors such as trypsin inhibitors, antigenic proteins, oligosaccharides, phytic acids and lectins, which limit its application. Microbial fermentation has the capability to improve the nutritional value and biological activities of soybean meal by changing its natural composition. Fermentation results in the degradation of anti‐nutritional factors in soybean meal, an increased amount of small molecular protein peptides and improved content of isoflavone aglycone. However, the nutritional composition and biological activities of the resulting fermented products differ due to the different microbial species and conditions used for fermentation. Compared to soybean meal, fermented soybean meal has several beneficial effects such as digestibility, antioxidant and hypoallergenicity. The objective of this review is to discuss the fermentation processes of soybean meal, as well as outlines some biological activities associated with it. Furthermore, the current application of fermented soybean meal is also summarised.

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Fermentation of Soybean Meal with Lactobacillus acidophilus Allows Greater Inclusion of Vegetable Protein in the Diet and Can Reduce Vibrionacea in the Intestine of the South American Catfish (Rhamdia quelen)

Cited by 15 publications

References 72 publications

Wide-genome selection of lactic acid bacteria harboring genes that promote the elimination of antinutritional factors

Wide-genome selection of lactic acid bacteria harboring genes that promote the elimination of antinutritional factors

Mixed culture microorganisms fermented soybean meal improves productive performance and intestinal health of Nile tilapia ( Oreochromis niloticus ) juveniles fed plant‐based diets in a biofloc system

Effect of microbial fermentation on the quality of soybean meal

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