Dataset Information

Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality.

ABSTRACT: The study evaluated the impact of fermentation with Bacillus sp. on the nutritional quality of soybean meal (SBM) and the changes of bacterial community structure during fermentation. High protease-producing strains were screened to degrade SBM macromolecular protein and anti-nutritional factors (ANFs). Unsterilized SBM then underwent an anaerobic solid-state fermentation method to evaluate the effects of fermentation. Results showed that for the nine high-producing protease strains that were screened, acid-soluble protein (ASP) contents in fermented SBM increased, with the highest value found to be 13.48%, which was fermented using strain N-11. N-11 was identified as Bacillus subtilis. N-11 fermentation reduced ANFs such as glycinin and β-conglycinin by 82.38 and 88.32%, respectively. During N-11 fermentation, the bacterial richness and diversity in SBM increased but not significantly. The high-yield protease strain B. subtilis N-11 selected in this experiment improved the nutritional quality of SBM through fermentation, and it can be used for industrial large-scale production.

SUBMITTER: Yao Y

PROVIDER: S-EPMC8418306 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature

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Anaerobic Solid-State Fermentation of Soybean Meal With <i>Bacillus</i> sp. to Improve Nutritional Quality.

Yao Yanhui Y Li Hongya H Li Jia J Zhu Baocheng B Gao Tongguo T

Frontiers in nutrition 20210819

The study evaluated the impact of fermentation with <i>Bacillus</i> sp. on the nutritional quality of soybean meal (SBM) and the changes of bacterial community structure during fermentation. High protease-producing strains were screened to degrade SBM macromolecular protein and anti-nutritional factors (ANFs). Unsterilized SBM then underwent an anaerobic solid-state fermentation method to evaluate the effects of fermentation. Results showed that for the nine high-producing protease strains that ...[more]

PMID: 34490325

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Project description:BackgroundCottonseed meal (CSM) is the main by-product of the cottonseed oil extraction process with high protein content, which is an important protein source for feed industry. However, CSM contains free gossypol (FG), a toxic substance that is detrimental to animal health and greatly limits its application. Microbial fermentation is currently considered to be one of the most effective methods to reduce FG and other anti-nutritional factors in CSM. Previously, yeast and bacteria species are used for degradation of FG in CSM, but showing less detoxification efficiency. Bacillus coagulans combines the properties of both lactic acid bacteria and Bacillus, producing both lactic acid and spores, and is considered a potential probiotic. In this study, we aimed to evaluate and optimize the effect of the solid-state fermentation process using a Bacillus coagulans to gossypol removal contained cottonseed meal.Results36 B. coagulans strains were isolated and found to have the ability to remove free gossypol. Through the evaluation of strains and optimization of fermentation conditions including fermentation temperature, ratio of material to water, inoculation amount, fermentation time and pH, we have established a solid-state fermentation process using a Bacillus coagulans strain S17 on CSM substrate with 1:1 of the material-to-water ratio, 15% (v/w) seed inoculation, 2% expanded corn flour, 1% bran, and 0.3%-0.8% metal irons at 40 °C for 52 h. After fermentation, the FG content in CSM was reduced from 923.80 to 167.90 mg/kg with 81.83% detoxification efficiency. Meanwhile, the crude protein content in CSM increased from 47.98 to 52.82%, and importantly, the spore concentration of strain S17 reached 1.68 × 1010 CFU/g dry material.ConclusionThe study showed that B. coagulans have the potential strong ability to degrade free gossypol through cottonseed meal fermentation. This study presents a feasible process for improving the resource utilization rate and nutritional value of CSM via solid-state fermentation through B. coagulans S17.

Project description: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.

Dataset Information

Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality.

Publications

Anaerobic Solid-State Fermentation of Soybean Meal With <i>Bacillus</i> sp. to Improve Nutritional Quality.

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