Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties

Abstract

Soybean meal is a class of by-products obtained from the processing of soybean products. Despite its high nutritional value, the presence of glycoside isoflavones limits human use of soybean meal. This study evaluated the effect of solid-state fermentation (SSF) with different edible mushroom mycelia (Pleurotus ostreatus, Hericium erinaceus, and Flammulina velutipes) on the proximate composition, antioxidant properties, and physicochemical properties of fermented soybean meal powder (SP). The results revealed that fermented SP had a higher nutritional value when compared to SP. P. ostreatus was the most pronounced among the three species. Crude protein content was found to have increased by 9.49%, while the concentration of glutamate and aspartic acid increased by 23.39% and 23.16%, respectively. SSF process significantly increased the total polyphenol content (TPC) and aglycone isoflavone content by 235.9% and 324.12%, respectively, resulting in increased antioxidant activity (evaluated by the DPPH, •OH, ABTS+ assays). Microstructural changes in fermented SP and nutrient degradation and utilization were observed. Thus, fermented SP can be used as a raw material with enhanced nutritional properties to develop new functional foods, such as plant-based foods represented by plant meat. It provides a promising approach for increasing the added value of soybean meal.

Turning Waste into Wealth: Utilizing Trichoderma’s Solid-State Fermentation to Recycle Tea Residue for Tea Cutting Production

“…Sporulation was easily obtained during SSF, but the resulting products had a limited shelf life. As the mechanisms of action of microorganisms on plants are elucidated, the production of higher value-added products such as antibiotics, enzymes, and proteins may be the future trend of SSF development [67,68].…”

Bioactive Compounds in Grain Fermentation

“…The fermented soybean meal exhibited improved nutritional value, with Pleurotus ostreatus standing out among the three species. The study emphasized the enhanced protein content, increased glutamate and aspartic acid concentrations, and significantly higher antioxidant activity after fermentation [4].…”

Effect of microbial fermentation on the quality of soybean meal

“…Among them, trypsin inhibitors, lectins and phytic acid are the most common. Trypsin inhibitors inhibit trypsin activity in monogastric animals and are essential for protein digestion, which cause poor feed conversion and growth performance (Wang et al ., 2023b). Lectins can bind to intestinal cells and cause inflammation, immune response and intestinal damage (Wang et al ., 2020).…”

“…Wang et al . (2023b) used mycelium to ferment soybean meal and found that the generated hydrolase could catalyse the release of conjugated phenolic compounds and improve the antioxidant activity of soybean meal. Other studies have found that fermented soybean meal may reduce oxidative stress in lactating and pregnant sows by increasing the content of soybean isoflavones (Feizi et al ., 2022).…”