Microbial-environmental interactions reveal the evaluation of fermentation time on the nutrient properties of soybean meal

Abstract

Microbial fermentation techniques are often used to improve their quality, where the keys are fermentation strains and fermentation time. This study studied the interaction between microbiota and environmental (or nutritional) factors and microbiota at different fermentation times to determine the most appropriate time, using lactic acid bacteria as fermentation strains. It can be concluded that fermentation improved the nutritional value of soybean meals. In the early stages of fermentation, debris in soybean meal highly proliferated and destabilized the microbial community, while pH and nutritional conditions played an important role in helping its stabilization. In addition, we must pay attention to the interspecific interactions of microorganisms, which makes it easy to understand how the microbial community maintains community stability. A 4-day fermentation of soybean meal with Lactobacillus is recommended.

Effect of microbial fermentation on the quality of soybean meal

“…pH and inoculum size are the other two important factors in the fermentation process of soybean meal. pH plays an important role in helping to stabilise the microbial community (Jin et al ., 2022). Studies have found that microbial fermentation produces lactic acid and that lower pH levels inhibit the growth of potentially harmful bacteria (Emkani et al ., 2022).…”