Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis

Dai, Chunhua; Ma, Haile; He, Ronghai; Huang, Liurong; Zhu, Shuyun; Ding, Qi; Luo, Lin

doi:10.1016/j.lwt.2017.07.041

Cited by 123 publications

(81 citation statements)

References 29 publications

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“…Previous studies have reported that solid‐state fermentation (SSF) of soybean may improve its nutritional value and bioactivity of soybean with Bacillus subtilis (Dai et al, ; Seo & Cho, ). In this work, effective microorganisms (EM) strains have been employed to improve the biotransformation of glycosides to aglycones in total SIF from soybean.…”

Section: Introductionmentioning

confidence: 99%

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Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid‐state fermentation of soybean with effective microorganisms (EM) strains

Zhang

Yu²

2019

J Food Biochem

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To improve the biotransformation efficacy (BE) of glycosides to aglycones in total soybean isoflavone (SIF), Taguchi experimental design has been used to study the most significant factors on BE of glycosides to aglycones using solid‐state fermentation (SSF) of soybean with effective microorganisms (EM) strains. Physicochemical properties of optimized fermented dregs have also been analyzed to evaluate their probiotics count and mainly nutritional parameters. The results showed that identified optimal fermentation conditions are 30°C, 40% water content, 5% inoculation level, 6 d culture time, and 20 mesh number. BE of aglycones reached 85.30% with dry matter recoveries of 96.34% based on optimal fermentation conditions. Total bacterial and lactic acid bacteria count reached 17.98 and 9.34 × 108 CFU/g with decreasing pH (4.21) and an increasing acidity (8.62 g/kg), respectively. This study could provide the theoretical grounds for aglycones biotransformation in large‐scale production applied in food and other fields. Practical applications Isoflavones widely present in soy products possessing strong antioxidant capacity and estrogen‐like activity. In human intestines, aglycone isoflavones after treatment/fermented are absorbed faster than their glucosides in untreated soybeans. The majority of glucoside isoflavones in soybean during fermentation were biologically converted to bioactive aglycone isoflavones via EM strains‐fermented β‐glucosidase. SSF of soybean with EM cocultures to ferment soymilk efficiently increased BE of glycosides to aglycones. Hence, EM cocultures as a new functional ingredient could improve the nutritional value of fermented soybean.

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Section: Introductionmentioning

confidence: 99%

“…Previous studies have reported that solid-state fermentation (SSF) of soybean may improve its nutritional value and bioactivity of soybean with Bacillus subtilis (Dai et al, 2017;Seo & Cho, 2016).…”

Section: Introductionmentioning

confidence: 99%

Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid‐state fermentation of soybean with effective microorganisms (EM) strains

Zhang

Yu²

2019

J Food Biochem

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“…That is to say, necessary treatments need to be performed to eliminate the adverse effects of SBM. SSF is one of the most effective approaches to remove allergens and ANFs from SBM and to improve its nutritional value and bioactivity . Nonetheless, traditional SSF of SBM must include autoclaving, which consumes a great deal of energy during the fermentation .…”

Section: Introductionmentioning

confidence: 99%

“…SSF is one of the most effective approaches to remove allergens and ANFs from SBM and to improve its nutritional value and bioactivity. 11,12 Nonetheless, traditional SSF of SBM must include autoclaving, which consumes a great deal of energy during the fermentation. 13,14 Therefore, the application of B. stearothermophilus in the fermentation of SBM to avoid steam sterilization is meaningful.…”

Section: Introductionmentioning

confidence: 99%

Feasibility study on direct fermentation of soybean meal by Bacillus stearothermophilus under non‐sterile conditions

Guo

Golly

et al. 2019

J Sci Food Agric

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BACKGROUND To evaluate the feasibility of high‐temperature solid‐state fermentation (SSF) using soybean meal (SBM) during the non‐sterile process, Bacillus stearothermophilus was employed to assess the nutritional quality and bioactivity of SBM after fermentation. RESULTS The fermented SBM (FSBM) without autoclaving showed significant improvements in nutritional quality and bioactivity. The contents of peptides and crude and soluble proteins increased by 131.21%, 5.3% and 15.52%, respectively. Meanwhile, DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) scavenging ability, reducing ability and hydroxyl free radical‐scavenging activity rose by 57.07%, 238.92% and 368.26%, respectively. The inhibitory activity of angiotensin I‐converting enzyme increased from 1.43 ± 0.83% to 26.89 ± 1.03%, while the trypsin inhibitor activity decreased by 74.05%. The contents of neutral and alkaline proteases and the growth of microorganisms in FSBM without autoclaving were higher and better than in steam‐treated FSBM. After steam treatment, the water‐holding capacity of SBM decreased, and a high crosslink density was observed on the surface of SBM particles. CONCLUSIONS It is feasible to ferment SBM by high‐temperature SSF using B. stearothermophilus under non‐sterile conditions. Adverse effects of SSF using sterile SBM might be owing to the low water‐holding capacity caused by autoclaving. © 2018 Society of Chemical Industry

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“…Bacillus subtilis 10160 is also presented as a high‐yield protease microorganism (He et al, ). Dai, Ma, et al () studied the use of B. subtilis solid‐state fermented of soy residues to upgrade nutritional value and biological activity. Viable cells are the most basic element in solid‐state fermentation.…”

Section: Introductionmentioning

confidence: 99%

Rapid detection model of Bacillus subtilis in solid‐state fermentation of rapeseed meal

Zheng

Jiang

et al. 2019

Journal of Food Safety

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The main objective of this research was to monitor variety in the content of Bacillus subtilis 10160 during solid‐state fermentation (SSF) of rapeseed meal by near infrared (NIR) spectroscopy and chemometrics. Observations showed the coefficient of determination (R2) value was 0.9401 and root‐mean‐square deviation was 0.639 log (CFU/g) for viable cell content by synergies between four intervals 5,203.003–5,600.267, 5,604.124–6,001.388, 6,807.487–7,204.751 and 8,411.972–8,809.235 cm−1. The determination coefficient of prediction (Rp2) and root‐mean‐square deviation of prediction in an external validation set could reach 0.9532 and 0.628 log (CFU/g) by the viable B. subtilis model. These findings suggest that rapid detection of B. subtilis in SSF is achieved by the combination of synergy interval partial least squares and NIR spectroscopy.

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Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis

Cited by 123 publications

References 29 publications

Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid‐state fermentation of soybean with effective microorganisms (EM) strains

Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid‐state fermentation of soybean with effective microorganisms (EM) strains

Feasibility study on direct fermentation of soybean meal by Bacillus stearothermophilus under non‐sterile conditions

Rapid detection model of Bacillus subtilis in solid‐state fermentation of rapeseed meal

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