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Qi N, Zhan X, Milmine J, Chang KH, Li J. A novel thermophilic strain of Bacillus subtilis with antimicrobial activity and its potential application in solid-state fermentation of soybean meal. Microbiol Spectr 2024; 12:e0278423. [PMID: 38376165 PMCID: PMC10986468 DOI: 10.1128/spectrum.02784-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Accepted: 12/09/2023] [Indexed: 02/21/2024] Open
Abstract
Soybean meal (SBM) is the most important source of plant protein in animal feeds, containing around 41%-48% crude protein. Nevertheless, 70%-80% of these proteins is allergenic antigens that can have adverse implications for the gastrointestinal well-being of animals, especially to young animals. Microbial fermentation is one of the most cost-effective strategies used to reduce allergenic antigens from plant sources. In this study, we report the isolation and characterization of a novel probiotic Bacillus subtilis "L5" strain from lake mud. L5 demonstrated remarkable temperature tolerance across a broad temperature spectrum, thriving at 25°C, 37°C, and 50°C. In addition, antimicrobial assay revealed that L5 exhibits strong antimicrobial activity against Escherichia coli, effectively reducing or eliminating the growth of Gram-negative bacteria in SBM when fermented with L5. When applied to SBM fermentation, L5 efficiently reduced SBM antinutritional factors such as glycinin, β-conglycinin, trypsin inhibitor, phytic acid, neutral detergent fiber, and acid detergent fiber, which in turn results in an increase in crude protein content and the free amino acid concentration. Our findings on the probiotic and fermentation capabilities of L5 suggest that this novel bacterium has dual functions that make it a strong candidate for improving the nutrient values of feed via its role in fermentation.IMPORTANCESoybean meal (SBM), containing 41%-48% crude protein, is the most important source of plant protein in animal feeds. Unfortunately, 70%-80% of the proteins in SBM is allergenic antigens including trypsin inhibition, β-conglycinin, and conglycinin, which negatively affect intestine health and function. Microbial solid-state fermentation methods have been applied to animal feeds for decades, to eliminate antinutritional factors. Here, a novel potential probiotic Bacillus subtilis "L5" strain with high enzymatic activity and antimicrobial activity will be a great help to improve the quality and reproducibility of SBM fermentation.
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Affiliation(s)
- Nanshan Qi
- Institute of Animal Health, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, China
- Department of Animal Biosciences, University of Guelph, Guelph, Canada
| | - Xiaoshu Zhan
- Department of Animal Biosciences, University of Guelph, Guelph, Canada
- Department of Life Science and Engineering, Foshan University, Foshan, Guangdong, China
| | - Joshua Milmine
- Department of Animal Biosciences, University of Guelph, Guelph, Canada
| | - Kai-Hsiang Chang
- Department of Animal Biosciences, University of Guelph, Guelph, Canada
| | - Julang Li
- Department of Animal Biosciences, University of Guelph, Guelph, Canada
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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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Qi N, Zhan X, Milmine J, Sahar M, Chang KH, Li J. Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal. Front Nutr 2023; 10:1123422. [PMID: 36969826 PMCID: PMC10030947 DOI: 10.3389/fnut.2023.1123422] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Accepted: 02/15/2023] [Indexed: 03/29/2023] Open
Abstract
Soybean meal (SBM) is one of the most important sources of plant-based protein in the livestock and poultry industry. However, SBM contains anti-nutritional factors (ANFs) such as glycinin, β-conglycinin, trypsin inhibitor and phytic acid that can damage the intestinal health of animals, inevitably reducing growth performance. Fermentation using microorganisms with probiotic potential is a viable strategy to reduce ANFs and enhance the nutritional value of SBM. In this study, a novel potential probiotic Bacillus licheniformis (B4) with phytase, protease, cellulase and xylanase activity was isolated from camel feces. The ability of B4 to tolerate different pH, bile salts concentrations and temperatures were tested using metabolic activity assay. It was found that B4 can survive at pH 3.0, or 1.0% bile salts for 5 h, and displayed high proliferative activity when cultured at 50°C. Furthermore, B4 was capable of degrading glycinin, β-conglycinin and trypsin inhibitor which in turn resulted in significant increases of the degree of protein hydrolysis from 15.9% to 25.5% (p < 0.01) and crude protein from 44.8% to 54.3% (p < 0.001). After fermentation with B4 for 24 h, phytic acid in SBM was reduced by 73.3% (p < 0.001), the neutral detergent fiber (NDF) and the acid detergent fiber of the fermented SBM were significantly decreased by 38.40% (p < 0.001) and 30.20% (p < 0.05), compared to the unfermented SBM sample. Our results suggested that the effect of solid-state fermented SBM using this novel B. licheniformis (B4) strain, could significantly reduce phytic acid concentrations whilst improving the nutritional value of SBM, presenting itself as a promising alternative to phytase additives.
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Affiliation(s)
- Nanshan Qi
- Institute of Animal Health, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, China
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
| | - Xiaoshu Zhan
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
- Department of Life Science and Engineering, Foshan University, Foshan, Guangdong, China
| | - Joshua Milmine
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
| | - Maureen Sahar
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
| | - Kai-Hsiang Chang
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
| | - Julang Li
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
- *Correspondence: Julang Li,
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Effects of Fermentation on the Apparent Metabolizable Energy and Standardized Ileal Digestibility of Amino Acids in Soybean Meal Fed to Broiler Chickens. FERMENTATION 2022. [DOI: 10.3390/fermentation9010023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Two experiments were conducted to test the hypothesis that the apparent metabolizable energy (AME) and standardized ileal digestibility (SID) of amino acids (AA) in fermented soybean meal (FSBM) are greater than those in soybean meal (SBM). FSBM was produced by fermenting SBM with a mixture of Bacillus amyloliquefaciens, Lactobacillus acidophilus, and Saccharomyces cerevisiae. The fermentation process decreased trypsin inhibitor and crude fiber levels by 67.80% and 7.56%, while it increased the total amino acid content by 2.56%. In the first experiment, a substitution method was used to determine the AME and nitrogen-corrected AME (AMEn) of SBM and FSBM. A corn-SBM basal diet and two test diets consisting of 70% of the basal diet plus 30% SBM or FSBM were formulated. The results show that fermentation did not have an effect on the AME and AMEn concentrations of SBM (p > 0.05); the respective AME and AMEn values were 10.29 and 10.62 MJ/kg (DM basis) and 9.09 and 9.23 MJ/kg for SBM and FSBM. In the second experiment, a nitrogen-free diet was formulated to measure the endogenous AA flow, and the other two semi-purified diets containing SBM or FSBM as the sole source of AA were formulated. The results show that the AID and SID of isoleucine, leucine, phenylalanine, valine, cysteine, tyrosine, and aspartic acid were greater in FSBM than in SBM (p < 0.05). In conclusion, the fermentation of SBM by a mixture of B. amyloliquefaciens, L. acidophilus, and S. cerevisiae can improve its nutritional values and is a promising protein resource for broiler production.
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Wang SY, Herrera-Balandrano DD, Wang YX, Shi XC, Chen X, Jin Y, Liu FQ, Laborda P. Biocontrol Ability of the Bacillus amyloliquefaciens Group, B. amyloliquefaciens, B. velezensis, B. nakamurai, and B. siamensis, for the Management of Fungal Postharvest Diseases: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6591-6616. [PMID: 35604328 DOI: 10.1021/acs.jafc.2c01745] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The Bacillus amyloliquefaciens group, composed of B. amyloliquefaciens, B. velezensis, B. nakamurai, and B. siamensis, has recently emerged as an interesting source of biocontrol agents for the management of pathogenic fungi. In this review, all the reports regarding the ability of these species to control postharvest fungal diseases have been covered for the first time. B. amyloliquefaciens species showed various antifungal mechanisms, including production of antifungal lipopeptides and volatile organic compounds, competition for nutrients, and induction of disease resistance. Most reports discussed their use for the control of fruit diseases. Several strains were studied in combination with additives, improving their inhibitory efficacies. In addition, a few strains have been commercialized. Overall, studies showed that B. amyloliquefaciens species are a suitable environmentally friendly alternative for the control of postharvest diseases. However, there are still crucial knowledge gaps to improve their efficacy and host range.
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Affiliation(s)
- Su-Yan Wang
- School of Life Sciences, Nantong University, Nantong 226019, People's Republic of China
| | | | - Yan-Xia Wang
- School of Life Sciences, Nantong University, Nantong 226019, People's Republic of China
| | - Xin-Chi Shi
- School of Life Sciences, Nantong University, Nantong 226019, People's Republic of China
| | - Xin Chen
- School of Life Sciences, Nantong University, Nantong 226019, People's Republic of China
| | - Yan Jin
- School of Life Sciences, Nantong University, Nantong 226019, People's Republic of China
| | - Feng-Quan Liu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, Institute of Plant Protection, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, People's Republic of China
| | - Pedro Laborda
- School of Life Sciences, Nantong University, Nantong 226019, People's Republic of China
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Dai C, Hou Y, Xu H, Umego EC, Huang L, He R, Ma H. Identification of a thermophilic protease-producing strain and its application in solid-state fermentation of soybean meal. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2359-2370. [PMID: 34628645 DOI: 10.1002/jsfa.11574] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 09/13/2021] [Accepted: 10/10/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Thermophiles can thrive at 50-80 °C and produce some enzymes with special promise for biocatalysis. A thermophilic protease-producing strain YYC4 was isolated from Yunyan cigarette and employed in solid-state fermentation (SSF) of unsterilized soybean meal (SBM). RESULTS The isolate was identified as Bacillus licheniformis based on appearance of colonies, microscopic observation and 16S rDNA sequencing. After SSF, soluble and crude protein contents in SBM increased from 49.24 to 185.73 g kg-1 and from 404.18 to 479.46 g kg-1 , respectively, under the fermentation conditions of 107 cfu g-1 inoculation of strain YYC4, 1:1.8 (g mL-1 ) SBM to distilled water, 1.2 g kg-1 magnesium sulphate addition, 55 °C and 48 h. During fermentation, pH of the medium increased from 6.30 to 9.09 and protease activity especially neutral protease increased significantly from 13.5 to 181.31 U g-1 . Meanwhile, trypsin inhibitor (TI) activity was decreased from 8.19 to 3.19 mg g-1 . The safety of fermented SBM (FSBM) was verified by acute toxicity animal experiment. Analysis of microbial community in FSBM showed that Bacillus licheniformis YYC4 as a dominant strain inhibited most of the other microorganisms pre-existing in the materials during fermentation. CONCLUSION Increments of soluble and crude protein by 277.19% and 18.63% and decrement of harmful TI by 61.05% in SBM were achieved using thermophilic SSF by Bacillus licheniformis YYC4, providing a basis for the application of thermophiles in fermentation industry in an environmentally friendly and energy-saving way. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Yizhi Hou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ekene C Umego
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria
| | - Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, 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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