Optimization of Soybean Meal Fermentation for Aqua-Feed with Bacillus subtilis natto Using the Response Surface Methodology

Zhang, Yukun; Ishikawa, Manabu; Koshio, Shunsuke; Yokoyama, Saichiro; Dossou, Serge; Wang, Weilong; Zhang, Xiaoxiao; Shadrack, Ronick Spenly; Mzengereza, Kumbukani; Zhu, Kehua; Seo, Seok

doi:10.3390/fermentation7040306

Cited by 34 publications

(16 citation statements)

References 78 publications

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“…had improved free amino acids, which may be attributed to the higher exogenous protease enzyme activity, secreted through microbial fermentation [ 48 ]. In concurrence with the current study, Zhang et al [ 16 ] reported improvement of total crude protein, total essential and nonessential amino acids and total free amino acids. Similar data obtained by Gerham et al [ 49 ] for fermented soybean meal showed it higher total essential, nonessential and free amino acids that lead to improve these amino acids ileal and standard digestibility in growing swine.…”

Section: Discussionsupporting

confidence: 92%

“…The second stage of fermentation we used Bacillus subtilis SB102 (CGMCC1.769) using the directions of Zhang et al [ 16 ] for preparation of B. subtilis ; inoculum was developed in Luria-Bertani (LB) at 37 °C for 48 h. Then, the inoculum was adjusted to 10 8 CFU /mL using uncontaminated physiological saline. After 24 h fermentation of soybean meal by Asperigillus oryzae, an inoculum of B. subtilis was mixed with the fermented mixture with 10 8 CFU/ 100 g and incubated at 37 °C for 36 h.…”

Section: Methodsmentioning

confidence: 99%

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Double-Fermented Soybean Meal Totally Replaces Soybean Meal in Broiler Rations with Favorable Impact on Performance, Digestibility, Amino Acids Transporters and Meat Nutritional Value

Abdel-Raheem

Mohammed

Mahmoud

et al. 2023

Animals

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Inclusion of microbial fermented soybean meal in broiler feed has induced advantageous outcomes for their performance and gastrointestinal health via exhibiting probiotic effects. In this study, soybean meal (SBM) was subjected to double-stage microbial fermentation utilizing functional metabolites of fungi and bacteria. In broiler diet, DFSBM replaced SBM by 0, 25, 50 and 100%. DFSBM was reported to have higher protein content and total essential, nonessential and free amino acids (increased by 3.67%, 12.81%, 10.10% and 5.88-fold, respectively, compared to SBM). Notably, phytase activity and lactic acid bacteria increased, while fiber, lipid and trypsin inhibitor contents were decreased by 14.05%, 38.24% and 72.80%, respectively, in a diet containing 100% DFSBM, compared to SBM. Improved growth performance and apparent nutrient digestibility, including phosphorus and calcium, and pancreatic digestive enzyme activities were observed in groups fed higher DFSBM levels. In addition, higher inclusion levels of DFSBM increased blood immune response (IgG, IgM, nitric oxide and lysozyme levels) and liver antioxidant status. Jejunal amino acids- and peptide transporter-encoding genes (LAT1, CAT-1, CAT-2, PepT-1 and PepT-2) were upregulated with increasing levels of DFSBM in the ration. Breast muscle crude protein, calcium and phosphorus retention were increased, especially at higher inclusion levels of DFSBM. Coliform bacteria load was significantly reduced, while lactic acid bacteria count in broiler intestines was increased with higher dietary levels of DFSBM. In conclusion, replacement of SBM with DFSBM positively impacted broiler chicken feed utilization and boosted chickens’ amino acid transportation, in addition to improving the nutritional value of their breast meat.

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Section: Discussionsupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

Double-Fermented Soybean Meal Totally Replaces Soybean Meal in Broiler Rations with Favorable Impact on Performance, Digestibility, Amino Acids Transporters and Meat Nutritional Value

Abdel-Raheem

Mohammed

Mahmoud

et al. 2023

Animals

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“…Previous studies show that fermentation with B. subtilis natto isolates ( 44 ) could increase the value of the DH (15.96%) and CP (55.76%) of SBM. Similarly, CP in the SBM was increased by 8.37 and 0.34% when fermented with B. subtilis and A. oryzae , respectively, ( 45 ).…”

Section: Discussionmentioning

confidence: 97%

Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal

Zhan

Milmine

et al. 2023

Front. Nutr.

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Soybean meal (SBM) is one of the most important sources of plant-based protein in the livestock and poultry industry. However, SBM contains anti-nutritional factors (ANFs) such as glycinin, β-conglycinin, trypsin inhibitor and phytic acid that can damage the intestinal health of animals, inevitably reducing growth performance. Fermentation using microorganisms with probiotic potential is a viable strategy to reduce ANFs and enhance the nutritional value of SBM. In this study, a novel potential probiotic Bacillus licheniformis (B4) with phytase, protease, cellulase and xylanase activity was isolated from camel feces. The ability of B4 to tolerate different pH, bile salts concentrations and temperatures were tested using metabolic activity assay. It was found that B4 can survive at pH 3.0, or 1.0% bile salts for 5 h, and displayed high proliferative activity when cultured at 50°C. Furthermore, B4 was capable of degrading glycinin, β-conglycinin and trypsin inhibitor which in turn resulted in significant increases of the degree of protein hydrolysis from 15.9% to 25.5% (p < 0.01) and crude protein from 44.8% to 54.3% (p < 0.001). After fermentation with B4 for 24 h, phytic acid in SBM was reduced by 73.3% (p < 0.001), the neutral detergent fiber (NDF) and the acid detergent fiber of the fermented SBM were significantly decreased by 38.40% (p < 0.001) and 30.20% (p < 0.05), compared to the unfermented SBM sample. Our results suggested that the effect of solid-state fermented SBM using this novel B. licheniformis (B4) strain, could significantly reduce phytic acid concentrations whilst improving the nutritional value of SBM, presenting itself as a promising alternative to phytase additives.

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“…The temperature of the fermentation system can also affect the activity of enzymes (Zhang et al ., 2020). For example, when the temperature was raised from 28 °C to 43 °C, the degree of hydrolysis of the proteins fermented with Bacillus natto increased, resulting in a constantly rising fermentation rate (Zhang et al ., 2021). Salt concentration is another key environmental factor that influences the fermentation of soybean meal.…”

Section: Microbial Fermentation Of Soybean Mealmentioning

confidence: 99%

“…Similarly, Zhang et al . (2021) found that the free amino acid content of fermented soybean meal was 12.76 times higher than soybean meal. Furthermore, De Olmos & Garro (2020) used lactic acid to ferment soybean meal and successfully obtained free amino acid products with high biological activity.…”

Section: The Main Composition 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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Optimization of Soybean Meal Fermentation for Aqua-Feed with Bacillus subtilis natto Using the Response Surface Methodology

Cited by 34 publications

References 78 publications

Double-Fermented Soybean Meal Totally Replaces Soybean Meal in Broiler Rations with Favorable Impact on Performance, Digestibility, Amino Acids Transporters and Meat Nutritional Value

Double-Fermented Soybean Meal Totally Replaces Soybean Meal in Broiler Rations with Favorable Impact on Performance, Digestibility, Amino Acids Transporters and Meat Nutritional Value

Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal

Effect of microbial fermentation on the quality of soybean meal

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