Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value

Shi, Chao; Zhang, Yu; Lu, Zhaoqing; Wang, Yizhen

doi:10.1186/s40104-017-0184-2

Cited by 151 publications

(134 citation statements)

References 38 publications

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“…A rapid increase in SP content was observed in the study (P Ͻ 0.05). Shi et al reported that the increase in SP content may be attributed to the digestion of large proteins during fermentation (21). An increased amount of SPs in FMS in the present study might also be due to the digestion of large peptides, especially antigenic proteins in FMS, by proteases from the probiotics.…”

Section: Discussionsupporting

confidence: 53%

Dynamics of the Physicochemical Characteristics, Microbiota, and Metabolic Functions of Soybean Meal and Corn Mixed Substrates during Two-Stage Solid-State Fermentation

Wang

Shi

et al. 2020

mSystems

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Substantial annual economic loss in livestock production is caused by antinutritional factors in soybean meal and corn mixed substrates, which can be degraded by microbial fermentation. Although considerable efforts have been made to explain the effects of fermentation on soybean meal and corn-based feed, the dynamics of the physicochemical characteristics, microbiota, and metabolic functions of soybean meal and corn mixed substrates during solid-state fermentation remain unclear. Here, multiple physicochemical analyses combined with high-throughput sequencing were performed to reveal the dynamic changes that occur during a novel two-stage solid-state fermentation process. Generally, inoculated bacteria rapidly proliferated in the initial 12-h aerobic fermentation (P = 0.002). Notably, most nutritional changes occurred during 12 to 24 h compared to 0 to 12 h. Second-stage anaerobic fermentation increased the bacterial abundance and lactic acid content (P < 0.00). Bacillus spp., Enterococcus spp., and Pseudomonas spp. were predominantly involved in the maturation of the fermented mixed substrates (P < 0.05). Additionally, the available phosphorus exhibited the greatest interaction with the microbial community structure. Cellular processes and environmental information processing might be the main metabolic processes of the microbiota during this fermentation. An in vivo model further evaluated the growth-promoting effects of the fermented products. These results characterized the dynamic changes that occur during two-stage solid-state fermentation and provided potential references for additional interventions to further improve the effectiveness and efficiency of solid-state fermentation of feed. IMPORTANCE Solid-state fermentation (SSF) plays pivotal roles not only in human food but also farm animal diets. Soybean meal (SBM) and corn account for approximately 70% of the global feed consumption. However, the nutritional value of conventional SBM and corn mixed substrates (MS) is limited by antinutritional factors, causing substantial economic loss in livestock production. Although emerging studies have reported that SSF can improve the nutritional value of SBM-based substrates, the dynamic changes in the physicochemical features, microbiota, and metabolic functions of MS during SSF remain poorly understood, limiting further investigation. To provide insights into the dynamics of the physicochemical characteristics and the complex microbiome during the two-stage SSF of MS, multiple physicochemical analyses combined with high-throughput sequencing were applied here. These novel insights shed light on the complex changes that occur in the nutrition and microbiome during two-stage SSF of MS and are of great value for industrial feed-based practices and metabolomic research on SSF ecosystems.

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Section: Discussionsupporting

confidence: 53%

Dynamics of the Physicochemical Characteristics, Microbiota, and Metabolic Functions of Soybean Meal and Corn Mixed Substrates during Two-Stage Solid-State Fermentation

Wang

Shi

et al. 2020

mSystems

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“…Fermentative hydrolysates from CGM, fermented by Bacillus natto at temperature of 34°C and time of 32 hr, displayed good solubility and antioxidative activity (Zheng, Liu, & Liu, 2011). Two-stage fermentation using Bacillus subtilis and LAB greatly increased the levels of crude protein, total phosphorus, small peptides, and free amino acids (AA), whereas the levels of neutral detergent fiber (NDF), hemicellulose, and phytate P declined (Shi, Zhang, Lu, & Wang, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…The production of CPs by microbial fermentation is still in its early stages, and it has received increasing attention with its unique advantages Shi et al, 2017). For example, microbial fermentation suppresses the appearance of bitterness caused by CPs, effectively simplifying the debittering process applied in enzymatic hydrolysis (Tian, Chen, & Chen, 2013).…”

Section: Introductionmentioning

confidence: 99%

A Comprehensive Review of Corn Protein‐derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways

Zhu

Hou

2018

Comp Rev Food Sci Food Safe

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Bioactive peptides are specific peptide fragments that positively exert various functional and biological activities and ultimately influence health. Corn protein are potential precursor proteins for bioactive peptides. This review encompasses the studies reported to date on the production, isolation, purification, and characterization technologies of bioactive corn peptides (CPs), with particular attention being devoted to these peptides’ different health effects, including antioxidant, antihypertensive, hepatoprotective, alcohol‐metabolism‐facilitating, anti‐inflammatory, anticancer, antimicrobial, and dipeptidyl peptidase IV (DPP‐IV) inhibitory activities. The review also describes studies examining the potential mechanisms believed to be involved in these bioactivities, and the possible absorption and transport pathways of CPs are summarized.

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“…Average protein levels continued to increase throughout the remainder of the incubation, peaking at 59.79%. Increase in protein content of SBM (Feng et al, ), rapeseed meal (Chiang et al, ), cottonseed meal (Sun et al, ), and corn–soybean meal mixed (Shi et al, ) after fermentation with various microorganisms has been previously reported. However, the trial‐to‐trial variability increased in the last half of the solid‐state incubation process, and so, the increase in protein levels from 57.63% to 59.79% was not statistically significant.…”

Section: Resultsmentioning

confidence: 86%

Submerged vs. Solid‐State Conversion of Soybean Meal into a High Protein Feed UsingAureobasidium pullulans

Baldwin

Karki

Zahler

et al. 2019

J Americ Oil Chem Soc

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The goal of this study was to assess the performance of Aureobasidium pullulans in converting soybean meal (SBM) into high protein feed using the submerged and solid-state processes. High solid loading rates (SLR) were evaluated for each process, i.e., 10-25% for submerged and 35-70% for static solid-state fermentation. During the submerged fermentation, 10% SLR was considered the best performer due to the high amount of cell density, low residual carbohydrates, and high protein titers, while 40% SLR resulted in the high protein yields and low residual carbohydrates during the static solid-state fermentation. The solid-state fermentation was conducted in a 14-L paddle-type reactor at 50% SLR, and periodic mixing resulted in a protein titer of~58% at 72 hours of fermentation. Overall, results showed the feasibility of scaling up these processes in converting SBM to a high protein feed ingredient for animal diet.

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Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value

Cited by 151 publications

References 38 publications

Dynamics of the Physicochemical Characteristics, Microbiota, and Metabolic Functions of Soybean Meal and Corn Mixed Substrates during Two-Stage Solid-State Fermentation

Dynamics of the Physicochemical Characteristics, Microbiota, and Metabolic Functions of Soybean Meal and Corn Mixed Substrates during Two-Stage Solid-State Fermentation

A Comprehensive Review of Corn Protein‐derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways

Submerged vs. Solid‐State Conversion of Soybean Meal into a High Protein Feed UsingAureobasidium pullulans

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