AUTHOR=Yao Yanhui , Li Hongya , Li Jia , Zhu Baocheng , Gao Tongguo 

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

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 8 - 2021

YEAR=2021

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2021.706977

DOI=10.3389/fnut.2021.706977

ISSN=2296-861X

ABSTRACT=The study evaluated the impact of fermentation with Bacillus sp. on nutritional quality of soybean meal (SBM) and the changes of bacterial community structure during fermentation. High-producing protease strains were screened for degrading SBM macromolecular protein and anti-nutritional factor (ANFs). Unsterilized SMB then underwent anaerobic solid fermentation method to evaluate the effects of fermentation. Results showed that for the 9 high-producing protease strains that were screened, acid soluble protein contents in fermented soybean meal all 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 soybean meal increased, but not significantly. The high-yield protease strain B. subtilis N-11 selected in this experiment, improved nutritional quality of SBM through fermentation, and can be used for industrial large-scale production.