The effect of phosphate concentration on phytase production and the reduction of phytic acid content in canola meal by Aspergillus carbonarius during a solid-state fermentation process

Lactic acid has known as a one of compounds to cause cellular harm in waterlogged tissue through the process of cytoplasmic acidosis. The effects of lactic acid on α-amylase activity and phytic acid content using an assay for high phosphate in germination stage of rice were evaluated. It is showed that lactic acid inhibited rice germination at every treated dose. The reduction of α-amylase content attributed to lactic acid at 24 h after germination of rice seeds was observed. The analysis of phosphate concentration at 48 h after treatment noted that although the content of phytic acid was reduced in Japonica varieties, but in contrast its amount was enhanced in Indica cultivars. The findings highlighted the positive effects of lactic acid on α-amylase activity and phytic acid content and suggested that this compound may play a potent role as a germinated regulator in rice.

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Phytase production and phytic acid reduction in rapeseed meal by Aspergillus niger during solid state fermentation

Food Research International ◽

10.1016/s0963-9969(01)00093-x ◽

2001 ◽

Vol 34 (8) ◽

pp. 715-720 ◽

Cited By ~ 50

Author(s):

A.I El-Batal ◽

H Abdel Karem

Keyword(s):

Solid State ◽

Aspergillus Niger ◽

Phytic Acid ◽

Solid State Fermentation ◽

Rapeseed Meal ◽

Phytase Production ◽

Acid Reduction

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Nutritional Quality Improvement Of Soybean Meal By Bacillus Velezensis And Lactobacillus Plantarum During Two-Stage Solid- State Fermentation

10.21203/rs.3.rs-139037/v1 ◽

2021 ◽

Author(s):

Long Chen ◽

Zijian Zhao ◽

Wei Yu ◽

Lin Zheng ◽

Lijia Li ◽

...

Keyword(s):

Solid State ◽

Lactobacillus Plantarum ◽

Solid State Fermentation ◽

Soybean Meal ◽

Acid Content ◽

Fermentation Process ◽

Antinutritional Factors ◽

Total Amino Acid ◽

Bacillus Velezensis ◽

Two Stage

Abstract Bacillus velezensis is widely used for agricultural biocontrol, due to its ability to enhance plant growth while suppressing the growth of microbial pathogens. However, there are few reports on its application in fermented feed. Here, a two-stage solid-state fermentation process using Bacillus velezensis followed by Lactobacillus plantarum was developed to degrade antinutritional factors (ANFs) and improve soybean meal (SBM) nutrition for animal feed. The process was evaluated for performance in degrading SBM antinutritional factors, dynamic changes in physicochemical characteristics, microorganisms and metabolites. After two-stage fermentation, degradation rates of glycinin and β-conglycinin contents reached 78.60% and 72.89%, respectively. The pH of fermented SBM (FSBM) decreased to 4.78±0.04 and lactic acid content reached 183.38±4.86 mmol/kg. NSP-degrading enzymes (Non-starch polysaccharide, NSPases) and protease were detected from the fermented product, which caused the changed microstructure of SBM. Compared to uninoculated SBM, FSBM exhibited increased proportions of crude protein (51.97±0.44% vs. 47.28±0.34%), Ca, total phosphorus (P), and trichloroacetic acid-soluble protein (11.79±0.13% vs. 5.07±0.06%). Additionally, cellulose and hemicellulose proportions declined by 22.10% and 39.15%, respectively. Total amino acid content increased by 5.05%，while the difference of AA content between the 24h, 48 h and 72 h of fermentation was not significant (P＞0.05). Furthermore, FSBM also showed antibacterial activity against Staphylococcus aureus and Escherichia coli. These results demonstrated that two-stage SBM fermentation process based on Bacillus velezensis 157 and Lactobacillus plantarum BLCC2-0015 is an effective approach to reduce ANFs content and improve the quality of SBM feed.

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