Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis

The present study describes the screening of different agroindustrial byproducts for enhanced production of alkaline protease by a wild and EMS induced mutant strain ofBacillus subtilisIH-72EMS8. During submerged fermentation, different agro-industrial byproducts were tested which include defatted seed meals of rape, guar, sunflower, gluten, cotton, soybean, and gram. In addition to these meals, rice bran, wheat bran, and wheat flour were also evaluated for protease production. Of all the byproducts tested, soybean meal at a concentration of 20 g/L gave maximum production of the enzyme, that is, 5.74 ± 0.26 U/mL from wild and 11.28 ± 0.45 U/mL from mutant strain, during submerged fermentation. Different mesh sizes (coarse, medium, and fine) of the soybean meal were also evaluated, and a finely ground soybean meal (fine mesh) was found to be the best. In addition to the defatted seed meals, their alkali extracts were also tested for the production of alkaline protease byBacillus subtilis, but these were proved nonsignificant for enhanced production of the enzyme. The production of the enzyme was also studied in solid state fermentation, and different agro-industrial byproducts were also evaluated for enzyme production. Wheat bran partially replaced with guar meal was found as the best substrate for maximum enzyme production under solid state fermentation conditions.

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Bacteriostatic effect of lipopeptides from Bacillus subtilis N-2 on Pseudomonas putida using soybean meal by solid-state fermentation

Marine Life Science & Technology ◽

10.1007/s42995-020-00028-0 ◽

2020 ◽

Vol 2 (2) ◽

pp. 172-180

Author(s):

Meng Li ◽

Haijin Mou ◽

Qing Kong ◽

Tan Zhang ◽

Xiaodan Fu

Keyword(s):

Bacillus Subtilis ◽

Solid State ◽

Pseudomonas Putida ◽

Solid State Fermentation ◽

Soybean Meal ◽

Bacteriostatic Effect

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Optimization of Solid State Fermentation to Improve the Degree of Hydrolysis Soybean Meal Protein

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.690-693.1239 ◽

2013 ◽

Vol 690-693 ◽

pp. 1239-1242

Author(s):

Feng Jia ◽

Bing Qian Han ◽

Jun Jun Guan ◽

Guo Hao Yang ◽

Jin Shui Wang ◽

...

Keyword(s):

Bacillus Subtilis ◽

Solid State ◽

Solid State Fermentation ◽

Soybean Meal ◽

Growth Conditions ◽

Degree Of Hydrolysis ◽

Optimum Conditions ◽

Meal Protein ◽

Hydrolysis Of

In this study, the optimization of soybean meal by solid state fermentation was investigated using temperature of start, the ratio of material to water and inoculums concentration. This work showed that temperature and moisture are the factors that most strongly influence SSF byBacillus subtilisBS-GA15 using soybean meal as substrate. The growth conditions that optimize degree of hydrolysis production are temperature of start at 30 °C, soybean meal and water at a ratio of 1:1.0(w/w), and inoculums concentration at 10%. In optimum conditions degree of hydrolysis of 13.14% was obtained.

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