In vitro digestibility of Bacillus fermented soya bean

Kiers, J.L.; laeken, A.E.A Van; Rombouts, F.M.; Nout, M.J.R.

doi:10.1016/s0168-1605(00)00308-1

Cited by 166 publications

(127 citation statements)

References 8 publications

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“…Suitable nutrients can promote the synthesis of metabolites, cell growth, antibiotic fermentation unit, antibiotics extraction process, etc. (Kiers et al, 2000;Palmqvist & Hahn-Hagerdal, 2000).…”

Section: Discussionmentioning

confidence: 99%

Optimization of Fermentation Conditions for Antibiotic Production by Actinomycetes YJ1 Strain against Sclerotinia sclerotiorum

Song¹,

Huang²,

Yang³

2012

JAS

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In order to improve the productivity of activities substance of actinomycetes YJ1, the effects of the medium components, inoculation volume, medium capacity, rotary speed, fermentation time, temperature and initial pH on the biological activity of YJ1 were investigated by detecting the mycelium growth inhibition rate of Sclerotinia sclerotiorum. The results show that the inhibition rate is the highest under the optimum medium composition (g/L), containing sucrose 10.0, soluble starch 10.0, soybean meal 20.0, K 2 HPO 4 0.5, MgSO 4 0.5, NaCl 1.0 and FeSO 4 0.01. The maximum antibiotic activity is obtained at the inoculation volume 5%, medium volume in 250 ml flask 75 ml, rotary speed of 180 r/min, fermentation time 4 days, temperature 28°C and initial pH 7.0. The inhibition rate has been increased by 6.71% under the optimized condition.

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Section: Discussionmentioning

confidence: 99%

Optimization of Fermentation Conditions for Antibiotic Production by Actinomycetes YJ1 Strain against Sclerotinia sclerotiorum

Song¹,

Huang²,

Yang³

2012

JAS

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“…One of the key health benefits of B. subtilis fermentation is improved digestibility of normally indigestible soybeans (and its components). It reported to improve the quantity of highly digestible soluble matters by almost three times (22 to 65%) and at the same time almost 40% total defatted dry matter becomes dialyzable due to degradation of high molecular weight compounds (Kiers et al, 2000). One of the most reported health benefits of B. subtilis fermentation is almost complete removal of indigestible oligosaccharides such as sucrose, trisaccharides (raffinose), tetrasaccharides (stachyose) which are responsible for indigestion and flatulence in humans and in monogastric animals (Sarkar and Tamang, 1995;Esteves et al, 2010).…”

Section: Health Benefits Of B Subtilis Fermented Soybeansmentioning

confidence: 99%

Bacillus Fermentation of Soybean: A Review

Shrestha

Dahal²,

Ndungutse

2013

J Food Sci Technol Nepal

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“…Nama kimia untuk asam fitat adalah myo-inositol 1, 2,3,4,5,6-hexakis phosphate dengan formula C 6 H 18 O 24 P 6 . Asam fitat memiliki fosfor bermuatan negatif yang besar sehingga asam fitat mampu berikatan dengan banyak kation divalen, protein, dan karbohidrat.Garam dari asam fitat disebut sebagai phytates (Grafs et al, 1987;Kerovuo et al, 2000).Fosfatyang berikatan pada asam fitat terdiri dari dua posisi yaitu aksial dan ekuatorial, terdapat lima gugus Pberada dalam posisi equator dan satu gugus dengan posisi aksial (Bohn et al, 2008).…”

Section: Struktur Dan Sifat Asam Fitatunclassified

Fitat dan fitase : dampak pada hewan ternak

Yanuartono

Nururrozi

Indarjulianto

2016

JIIP

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ABSTRACT:In countries with high plant biodiversity such as Indonesia, the availability of food of plant origin is very diverse. The presence of anti-nutrients in plants would potentially cause problems in cattle if not managed properly. phytic acid is one anti nutritional factor that have a role in disrupting the health and productivity The term phytate refers to the molecule phytic acid, which generally acts as a chelate to Mg, Ca, Na, and K, and in some cases protein and carbohydrates. Seeds of cereals, legumes and oilseed plant which is used as animal feed usually contains a lot of phytic acid which can cause a decline in nutritional value. However, with a variety of processing methods, levels of phytic acid in animal feed can be reduced or even eliminated. In addition to the processing method, the method of adding phytase enzyme may also be done to improve the nutritional value of the animal feed ingredients.

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In vitro digestibility of Bacillus fermented soya bean

Cited by 166 publications

References 8 publications

Optimization of Fermentation Conditions for Antibiotic Production by Actinomycetes YJ1 Strain against Sclerotinia sclerotiorum

Optimization of Fermentation Conditions for Antibiotic Production by Actinomycetes YJ1 Strain against Sclerotinia sclerotiorum

Bacillus Fermentation of Soybean: A Review

Fitat dan fitase : dampak pada hewan ternak

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