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Elhalis H, Chin XH, Chow Y. Soybean fermentation: Microbial ecology and starter culture technology. Crit Rev Food Sci Nutr 2024; 64:7648-7670. [PMID: 36916137 DOI: 10.1080/10408398.2023.2188951] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been consumed for decades, mainly in Asian countries. Beans are processed using either solid-state fermentation, submerged fermentation, or a sequential of both methods. Traditional ways are still used to conduct the fermentation processes, which, depending on the fermented products, might take a few days or even years to complete. Diverse microorganisms were detected during fermentation in various processes with Bacillus species or filamentous fungi being the two main dominant functional groups. Microbial activities were essential to increase the bean's digestibility, nutritional value, and sensory quality, as well as lower its antinutritive factors. The scientific understanding of fermentation microbial communities, their enzymes, and their metabolic activities, however, still requires further development. The use of a starter culture is crucial, to control the fermentation process and ensure product consistency. A broad understanding of the spontaneous fermentation ecology, biochemistry, and the current starter culture technology is essential to facilitate further improvement and meet the needs of the current extending and sustainable economy. This review covers what is currently known about these aspects and reveals the limited available information, along with the possible directions for future starter culture design in soybean fermentation.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
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2
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Gao Y, Hu M, Meng W, Wen W, Zhang P, Fan B, Wang F, Li S. Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties. Food Chem 2024; 443:138523. [PMID: 38286093 DOI: 10.1016/j.foodchem.2024.138523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 01/12/2024] [Accepted: 01/18/2024] [Indexed: 01/31/2024]
Abstract
Microbial fermentation emerges as a promising strategy to elevate the quality of soybean proteins in food industry. This study conducted a comprehensive assessment of the biotransformation of four types of soybean proteins by Bacillus subtilis BSNK-5, a proteinase-rich bacterium. BSNK-5 had good adaptability to each protein. Soluble protein, peptides and free amino acids increased in fermented soybean proteins (FSPs) and dominant after 48-84 h fermentation, enhancing nutritional value. Extensive proteolysis of BSNK-5 also improved antioxidant and antihypertensive activities, reaching peak level after 48 h fermentation. Furthermore, excessive proteolysis effectively enhanced the generation of beneficial spermidine without producing toxic histamine after fermentation, and formed the flavor profile with 56 volatiles in 48 h FSPs. Further degradation of amino acids showed a positive correlation with off-flavors, particularly the enrichment of 3-methylbutanoic acid. These findings establish a theoretical foundation for regulating moderate fermentation by BSNK-5 to enabling the high-value utilization of soybean protein.
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Affiliation(s)
- Yaxin Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Miao Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Weimin Meng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wei Wen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Pengfei Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Shuying Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
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Zhu J, Lu F, Liu D, Zhao X, Chao J, Wang Y, Luan Y, Ma H. The process of solid-state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3228-3234. [PMID: 38072810 DOI: 10.1002/jsfa.13209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 12/01/2023] [Accepted: 12/11/2023] [Indexed: 01/18/2024]
Abstract
BACKGROUND Bacillus amyloliquefaciens has excellent protease production ability and holds great prospects for application in the solid-state fermentation of soybean meal (SBM). RESULTS Among eight strains of bacteria, Bacillus amyloliquefaciens subsp. plantarum CICC 10265, which exhibited higher protease production, was selected as the fermentation strain. The protease activity secreted by this strain reached 106.41 U mL-1 . The microbial community structure differed significantly between natural fermentation and inoculation-enhanced fermented soybean meal (FSBM), with the latter showing greater stability and inhibition of miscellaneous bacterial growth. During fermentation, the temperature inside the soybean meal increased, and the optimal environmental temperature for FSBM was found to be between 35 and 40 °C. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis and nitrogen solubility index (NSI) results demonstrated that solid-state fermentation had a degrading effect on highly denatured proteins in SBM, resulting in an NSI of 67.1%. CONCLUSION Bacillus amyloliquefaciens subsp. plantarum CICC 10265 can enhance the NSI of SBM in solid-state fermentation and inhibit the growth of miscellaneous bacteria. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Junsong Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Feng Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Dandan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Xiaoxue Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jiapin Chao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yucheng Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Yu Luan
- Zhenjiang Food and Drug Supervision and Inspection Center, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
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Du T, Xiong S, Wang L, Liu G, Guan Q, Xie M, Xiong T, Huang J. Two-stage fermentation of corn and soybean meal mixture by Bacillus subtilis and Lactobacillus acidophilus to improve feeding value: optimization, physicochemical property, and microbial community. Food Sci Biotechnol 2024; 33:1207-1219. [PMID: 38440689 PMCID: PMC10908692 DOI: 10.1007/s10068-023-01426-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 08/16/2023] [Accepted: 08/28/2023] [Indexed: 03/06/2024] Open
Abstract
Microbial treatment can reduce the antinutritional factors and allergenic proteins in corn-soybean meal mixture (CSMM), but the role of the microbial community in hypoallergenicity and digestibility during the fermentation process remains unclear. Therefore, the fermentation strains of Bacillus and LAB were determined, and the compatibility and fermentation process of two-stage solid fermentation composite bacteria were optimized, and the dynamic changes in physicochemical property and microbial community during two-stage fermentation were investigated. Results showed that Bacillus subtilis NCUBSL003 and Lactobacillus acidophilus NCUA065016 were the best fermentation combinations. The optimal fermentation conditions were inoculum 7.14%, solid-liquid ratio of 1:0.88 and fermentation time of 74.30 h. The contents of TI, β-conglycinin and glycinin decreased significantly after fermentation. Besides, TCA-SP, small peptides and FAA increased. Bacillus and Lactobacillus were the main genera. Pathogenic bacteria genera were inhibited effectively. This study suggests the feasibility of two-stage fermentation in improving the nutrient values and safety of the CSMM. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01426-7.
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Affiliation(s)
- Tonghao Du
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Shijin Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Li Wang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, 602 Nanlian Road, Nanchang, 330200 Jiangxi China
| | - Guangxian Liu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, 602 Nanlian Road, Nanchang, 330200 Jiangxi China
| | - Qianqian Guan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Jinqing Huang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, 602 Nanlian Road, Nanchang, 330200 Jiangxi China
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Lambo MT, Ma H, Zhang H, Song P, Mao H, Cui G, Dai B, Li Y, Zhang Y. Mechanism of action, benefits, and research gap in fermented soybean meal utilization as a high-quality protein source for livestock and poultry. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2024; 16:130-146. [PMID: 38357571 PMCID: PMC10864219 DOI: 10.1016/j.aninu.2023.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 09/25/2023] [Accepted: 10/09/2023] [Indexed: 02/16/2024]
Abstract
Animal nutritionists have incessantly worked towards providing livestock with high-quality plant protein feed resources. Soybean meal (SBM) has been an essential and predominantly adopted vegetable protein source in livestock feeding for a long time; however, several SBM antinutrients could potentially impair the animal's performance and growth, limiting its use. Several processing methods have been employed to remove SBM antinutrients, including fermentation with fungal or bacterial microorganisms. According to the literature, fermentation, a traditional food processing method, could improve SBM's nutritional and functional properties, making it more suitable and beneficial to livestock. The current interest in health-promoting functional feed, which can enhance the growth of animals, improve their immune system, and promote physiological benefits more than conventional feed, coupled with the ban on the use of antimicrobial growth promoters, has caused a renewed interest in the use of fermented SBM (FSBM) in livestock diets. This review details the mechanism of SBM fermentation and its impacts on animal health and discusses the recent trend in the application and emerging advantages to livestock while shedding light on the research gap that needs to be critically addressed in future studies. FSBM appears to be a multifunctional high-quality plant protein source for animals. Besides removing soybean antinutrients, beneficial bioactive peptides and digestive enzymes are produced during fermentation, providing probiotics, antioxidants, and immunomodulatory effects. Critical aspects regarding FSBM feeding to animals remain uncharted, such as the duration of fermentation, the influence of feeding on digestive tissue development, choice of microbial strain, and possible environmental impact.
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Affiliation(s)
- Modinat T. Lambo
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Haokai Ma
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Haosheng Zhang
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Peng Song
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd, Shanghai 200137, China
| | - Hongxiang Mao
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd, Shanghai 200137, China
| | - Guowen Cui
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Baisheng Dai
- College of Electrical Engineering and Information, Northeast Agricultural University, Harbin 150030, China
| | - Yang Li
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Yonggen Zhang
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
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6
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Lin H, Han T, Wang J, Ma Z, Yu X. Screening and Identification of a Strain with Protease and Phytase Activities and Its Application in Soybean Meal Fermentation. Appl Biochem Biotechnol 2024; 196:790-803. [PMID: 37204550 DOI: 10.1007/s12010-023-04568-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/03/2023] [Indexed: 05/20/2023]
Abstract
The aims of the study were to degrade the anti-nutritional factors (ANFs) such as phytic acid, glycinin, and β-conglycinin and improve the values of soybean meal (SBM). Firstly, in this study, a strain PY-4B which exhibited the best enzymatic activities of protease (403.3 ± 17.8 U/mL) and phytase (62.9 ± 2.9 U/mL) was isolated and screened among the isolates. Based on the analysis of physiological and biochemical characteristics and 16S rDNA sequence, the strain PY-4B was identified and named as Pseudomonas PY-4B. Next, Pseudomonas PY-4B was applied to fermentation of SBM. The results showed that the contents of glycinin and β-conglycinin were decreased by 57-63%, and the phytic acid was remarkably degraded by 62.5% due to the fermentation of SBM by Pseudomonas PY-4B. The degradation of glycinin and β-conglycinin resulted in increase of contents of water-soluble proteins and amino acids in fermented SBM. Moreover, Pseudomonas PY-4B exhibited no hemolytic activity and slight inhibitory effect on the growth of pathogen Staphylococcus aureus and the wide range of pH tolerance (3 to 9). In summary, our study indicates that isolated strain Pseudomonas PY-4B is a safe and applicable strain and has the ability to effectively degrade the ANFs (phytic acid, glycinin, and β-conglycinin) in SBM by fermentation.
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Affiliation(s)
- Hengyi Lin
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Xueyuan Street, Xiasha Higher Education District, Hangzhou, Zhejiang Province, 310018, People's Republic of China
| | - Tao Han
- Department of Aquaculture, Zhejiang Ocean University, Zhoushan, 316000, Zhejiang Province, China
| | - Jiteng Wang
- Department of Aquaculture, Zhejiang Ocean University, Zhoushan, 316000, Zhejiang Province, China
| | - Zheng Ma
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Xueyuan Street, Xiasha Higher Education District, Hangzhou, Zhejiang Province, 310018, People's Republic of China.
| | - Xiaoping Yu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Xueyuan Street, Xiasha Higher Education District, Hangzhou, Zhejiang Province, 310018, People's Republic of China
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Elhalis H, See XY, Osen R, Chin XH, Chow Y. The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs. Front Microbiol 2023; 14:1267227. [PMID: 37860141 PMCID: PMC10582269 DOI: 10.3389/fmicb.2023.1267227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Accepted: 09/19/2023] [Indexed: 10/21/2023] Open
Abstract
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainable approach to push these boundaries. Plant-based meat analogs have been observed to have weak and soft textural quality, poor mouth feel, an unstable color, and unpleasant and beany flavors in some cases, necessitating the search for efficient novel technologies. A wide range of microorganisms, including bacteria such as Lactobacillus acidophilus and Lactiplantibacillus plantarum, as well as fungi like Fusarium venenatum and Neurospora intermedia, have improved the product texture to mimic fibrous meat structures. Additionally, the chewiness and hardness of the resulting meat analogs have been further improved through the use of Bacillus subtilis. However, excessive fermentation may result in a decrease in the final product's firmness and produce a slimy texture. Similarly, several microbial metabolites can mimic the color and flavor of meat, with some concerns. It appears that fermentation is a promising approach to modulating the sensory profiles of plant-derived meat ingredients without adverse consequences. In addition, the technology of starter cultures can be optimized and introduced as a new strategy to enhance the organoleptic properties of plant-based meat while still meeting the needs of an expanding and sustainable economy.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW, Australia
| | - Xin Yi See
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
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Kumari R, Sharma N, Sharma S, Samurailatpam S, Padhi S, Singh SP, Kumar Rai A. Production and characterization of bioactive peptides in fermented soybean meal produced using proteolytic Bacillus species isolated from kinema. Food Chem 2023; 421:136130. [PMID: 37116444 DOI: 10.1016/j.foodchem.2023.136130] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 04/03/2023] [Accepted: 04/05/2023] [Indexed: 04/30/2023]
Abstract
The study aims to enhance the functional properties of soybean meal (SBM) using potent proteolytic Bacillus strains isolated from kinema, a traditional fermented soybean product of Sikkim Himalaya. Selected Bacillus species; Bacillus licheniformis KN1G, B. amyloliquifaciens KN2G, B. subtilis KN36D, B. subtilis KN2B, and B. subtilis KN36D were employed for solid state fermentation (SSF) of SBM samples. The water and methanol extracts of SBM hydrolysates presented a significant increase in antioxidant activity. The water-soluble extracts of B. subtilis KN2B fermented SBM exhibited the best DPPH radical scavenging activity of 2.30 mg/mL. In contrast, the methanol-soluble extract of B. licheniformis KN1G fermented SBM showed scavenging activity of 0.51 mg/mL. Proteomic analysis of fermented soybean meal revealed several common and unique peptides produced by applying different starter cultures. Unique antioxidant peptides (HFDSEVVFF and VVDMNEGALFLPH) were identified from FSBM via LC/MS. B. subtilis KN36D showed the highest diversity of peptides produced during fermentation. The results indicate the importance of specific strains for fermentation to upgrade the nutritional value of raw fermented biomass.
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Affiliation(s)
- Reena Kumari
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India
| | - Nitish Sharma
- Centre of Innovative and Applied Bioprocessing (DBT-CIAB), Sector-81, S.A.S. Nagar, Mohali, Punjab, India
| | - Sangita Sharma
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India
| | - Sanjukta Samurailatpam
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India
| | - Sudhir P Singh
- Centre of Innovative and Applied Bioprocessing (DBT-CIAB), Sector-81, S.A.S. Nagar, Mohali, Punjab, India.
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India; National Agri-Food Biotechnology Institute (DBT-NABI), Sector-81, S.A.S. Nagar, Mohali, Punjab, India.
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9
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Chen H, Heng X, Li K, Wang Z, Ni Z, Gao E, Yong Y, Wu X. Complexation of multiple mineral elements by fermentation and its application in laying hens. Front Nutr 2022; 9:1001412. [PMID: 36245477 PMCID: PMC9556719 DOI: 10.3389/fnut.2022.1001412] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Accepted: 09/14/2022] [Indexed: 11/13/2022] Open
Abstract
To overcome the problems with current mineral supplements for laying hens including low absorption, mineral antagonism, and high cost, we developed mineral element fermentation complexes (MEFC) by synergistically fermenting bean dregs and soybean meal with strains and proteases and complexing with mineral elements. The fermentation complexation process was optimized based on the small peptide and organic acid contents and the complexation rate of mineral elements after fermentation. The optimal conditions were as follows: the total inoculum size was 5% (v/w), 15% (w/w) wheat flour middling was added to the medium, and mineral elements (with 4% CaCO3) were added after the completion of aerobic fermentation, fermentation at 34°C and 11 days of fermentation. Under these conditions, the complexation rates of Ca, Fe, Cu, Mn, and Zn were 90.62, 97.24, 73.33, 94.64, and 95.93%, respectively. The small peptide, free amino acid, and organic acid contents were 41.62%, 48.09 and 183.53 mg/g, respectively. After 60 days of fermentation, 82.11% of the Fe in the MEFC was ferrous ions, indicating that fermentation had a good antioxidant effect on ferrous ion, and the antioxidant protection period was at least 60 days. Fourier transform infrared spectroscopy showed that the mineral ions were complexed with amino and carboxyl groups. The added mineral elements promoted microbial growth, protein degradation, and organic acid secretion and significantly improved fermentation efficiency. Animal experiments showed that MEFC had positive effects on several parameters, including production performance (average daily feed intake, P < 0.05; egg production rate, P < 0.05; and average egg weight, P < 0.05), mineral absorption, intestinal morphology (villus height to crypt depth ratio in the jejunum and ileum, P < 0.05), and blood routine and biochemical indexes (red blood cells, P < 0.05; hemoglobin, P < 0.05). This study provides theoretical support for the development of mineral complexes for laying hens via fermentation.
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Affiliation(s)
- Huayou Chen
- School of Life Sciences, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China
| | - Xinyu Heng
- School of Life Sciences, Jiangsu University, Zhenjiang, China
| | - Keyi Li
- School of Life Sciences, Jiangsu University, Zhenjiang, China
| | - Zhen Wang
- School of Life Sciences, Jiangsu University, Zhenjiang, China
| | - Zhong Ni
- School of Life Sciences, Jiangsu University, Zhenjiang, China
| | - Ebin Gao
- School of Life Sciences, Jiangsu University, Zhenjiang, China
| | - Yangchun Yong
- School of Life Sciences, Jiangsu University, Zhenjiang, China
| | - Xin Wu
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
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10
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Evaluating the Influence of Microbial Fermentation on the Nutritional Value of Soybean Meal. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8090458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aim of this article is to increase the nutritional value of soybean meal while reducing the content of antinutrients by microbial fermentation of soybean meal with a mixed culture of probiotic microorganisms (Bacillus subtilis, Aspergillus niger, Saccharomyces cerevisiae, Lactiplantibacillus plantarum) at two different hydromodules. The addition of microorganisms increased the content of easily digestible protein and amine nitrogen in fermented soybean meal (30:110 and 30:130, hydromodulus soybean meal:water) while decreasing urease activity (hydromodulus 30:110). The positive effect of microbial fermentation on the mineral composition of soybean meal was demonstrated. The ability of microorganisms in the fermentation process to increase the content of protein, essential amino acids, and macro- and microelements in soybean meal while decreasing anti-nutritional factors opens up possibilities for using this technology to advance animal husbandry.
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11
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Sun Y, Hua Q, Tian X, Xu Y, Gao P, Xia W. Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage. Food Res Int 2022; 159:111631. [DOI: 10.1016/j.foodres.2022.111631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/27/2022] [Accepted: 07/05/2022] [Indexed: 11/26/2022]
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12
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Lu F, Chao J, Zhao X, Betchem G, Ding Y, Yang X, Li Y, Ma H. Enhancing protease activity of Bacillus subtilis using UV-laser random mutagenesis and high-throughput screening. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.05.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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A simple 2-step purification process of α-amylase from Bacillus subtilis: Optimization by response surface methodology. Int J Biol Macromol 2021; 192:64-71. [PMID: 34592224 DOI: 10.1016/j.ijbiomac.2021.09.139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 08/22/2021] [Accepted: 09/20/2021] [Indexed: 11/23/2022]
Abstract
Purification of extracellular α-amylase from Bacillus subtilis was carried out via fractional precipitation by acetone and ion exchange chromatography. These steps provide fast precipitation as well as purification of α-amylase to improve enzyme purity, activity and stability. Compared with two-phase methods in which the yield was less than 1, this method resulted in a yield of more than 3. Moreover, 95% of acetone was recovered that enhanced the economy of the downstream process. Using the data provided by 2D electrophoresis, purification was done by a single step ion exchange chromatography. The enzyme exhibited a molecular mass (SDS-PAGE) of 50KD and the pI of 5. Maximum "yield" and "purification fold" were achieved through optimization of operation parameters such as volume and flowrate of loaded protein using response surface methodology (RSM). 0.5ml of loaded protein at a flow rate of 0.5 ml/min was purified as 48 folds and achieved a specific activity of 524 U/mg.
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Yao Y, Li H, Li J, Zhu B, Gao T. Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality. Front Nutr 2021; 8:706977. [PMID: 34490325 PMCID: PMC8418306 DOI: 10.3389/fnut.2021.706977] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Accepted: 07/23/2021] [Indexed: 11/13/2022] Open
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.
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Affiliation(s)
- Yanhui Yao
- College of Life Sciences, Hebei Agricultural University, Baoding, China
| | - Hongya Li
- College of Life Sciences, Hebei Agricultural University, Baoding, China
| | - Jia Li
- College of Life Sciences, Hebei Agricultural University, Baoding, China
| | - Baocheng Zhu
- College of Life Sciences, Hebei Agricultural University, Baoding, China
| | - Tongguo Gao
- College of Life Sciences, Hebei Agricultural University, Baoding, China
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Kim W, Kim M, Hong M, Park W. Killing effect of deinoxanthins on cyanobloom-forming Microcystis aeruginosa: Eco-friendly production and specific activity of deinoxanthins. ENVIRONMENTAL RESEARCH 2021; 200:111455. [PMID: 34118245 DOI: 10.1016/j.envres.2021.111455] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/11/2021] [Accepted: 05/29/2021] [Indexed: 06/12/2023]
Abstract
Cyanobacterial blooms caused mainly by Microcystis aeruginosa could be controlled using chemical and biological agents such as H2O2, antagonistic bacteria, and enzymes. Little is known about the possible toxic effects of bacterial membrane pigments on M. aeruginosa cells. Deinococcus metallilatus MA1002 cultured under light increased the production of several carotenoid-like compounds by upregulating two deinoxanthin biosynthesis genes: crtO and cruC. The deinoxanthin compounds were identified using thin-layer chromatography, high-performance liquid chromatography, and liquid chromatography-mass spectrometry. D. metallilatus was cultured with agricultural by-products under light to produce the deinoxanthin compounds. Soybean meal, from six tested agricultural by-products, was selected as the single factor for making an economical medium to produce deinoxanthin compounds. The growth of axenic M. aeruginosa PCC7806, as well as other xenic cyanobacteria such as Cyanobium gracile, Trichormus variabilis, and Dolichospermum circinale, were inhibited by the deinoxanthin compounds. Scanning electron microscopic images showed the complete collapse of M. aeruginosa cells under deinoxanthin treatment, probably due to its interference with cyanobacterial membrane synthesis during cellular elongation. Deinoxanthins appeared to be nontoxic to other non-cyanobacteria such as Acinetobacter, Pseudomonas, Methylobacterium, and Bacillus species, suggesting that it can be a novel candidate for preventing cyanobacterial blooms through its specific activity against cyanobacteria.
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Affiliation(s)
- Wonjae Kim
- Laboratory of Molecular Environmental Microbiology, Department of Environmental Science and Ecological Engineering, Korea University, Seoul, 02841, Republic of Korea
| | - Minkyung Kim
- Laboratory of Molecular Environmental Microbiology, Department of Environmental Science and Ecological Engineering, Korea University, Seoul, 02841, Republic of Korea
| | - Minyoung Hong
- Laboratory of Molecular Environmental Microbiology, Department of Environmental Science and Ecological Engineering, Korea University, Seoul, 02841, Republic of Korea
| | - Woojun Park
- Laboratory of Molecular Environmental Microbiology, Department of Environmental Science and Ecological Engineering, Korea University, Seoul, 02841, Republic of Korea.
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Li T, Zhang X, Zeng Y, Ren Y, Sun J, Yao R, Wang Y, Wang J, Huang Q. Semen Sojae Preparatum as a Traditional Chinese Medicine: Manufacturing Technology, Bioactive Compounds, Microbiology and Medicinal Function. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Tingna Li
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Xiaorui Zhang
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yijia Zeng
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yuanyuan Ren
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Jilin Sun
- Sichuan Fuzheng Pharm Corporation, Chengdu, China
| | - Renchuan Yao
- Sichuan Engineering Technology Research Center of Fermented Traditional Chinese Medicine (Koji), China
| | - Yijie Wang
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Jin Wang
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Qinwan Huang
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
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