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- Title
Isolation of bacteria from fermented food and grass carp intestine and their efficiencies in improving nutrient value of soybean meal in solid state fermentation.
- Authors
Medeiros, Samantha; Xie, Jingjing; Dyce, Paul W.; Cai, Hugh Y.; DeLange, Kees; Zhang, Hongfu; Li, Julang
- Abstract
Background: Soybean meal is an excellent and cost-effective protein source; however, its usage is limited in the piglet due to the presence of anti-nutritional factors and the antigens glycinin and β-conglycinin. The objective of the current study was to screen and select for bacteria that can be efficiently adopted to ferment soybean meal in order to solve this problem. Results: Bacteria were isolated from fermented soy foods and the grass carp intestine, and strains selected for high protease, cellulase and amylase activities. The isolated bacteria were characterized as <italic>Bacillus cereus, Bacillus subtilis and Bacilus amyloliquefacien,</italic> respectively. Fermentation with food-derived Isolate-2 and fish-derived F-9 increased crude protein content by 5.32% and 8.27%, respectively; improved the amino acid profile by increasing certain essential amino acids, broke down larger soy protein to 35 kDa and under, eliminated antigenicity against glycinin and β-conglycinin, and removed raffinose and stachyose in the soybean meal following a 24-h fermentation. Conclusions: Our results suggest these two <italic>B. amyloliquefaciens</italic> bacteria can efficiently solid state ferment soybean meal and ultimately produce a more utilizable food source for growing healthy piglets.
- Subjects
BACTERIA; FERMENTED foods; CTENOPHARYNGODON idella; SOYBEAN; GLYCININ
- Publication
Journal of Animal Science & Biotechnology, 2018, Vol 9, pN.PAG
- ISSN
1674-9782
- Publication type
Article
- DOI
10.1186/s40104-018-0245-1