Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal

LWT ◽  
2018 ◽  
Vol 97 ◽  
pp. 496-502 ◽  
Author(s):  
Yaqi Zhao ◽  
Dongxiao Sun-Waterhouse ◽  
Mouming Zhao ◽  
Qiangzhong Zhao ◽  
Chaoying Qiu ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Defatted Soybean Meal ◽  
Proteolytic Hydrolysis

scholarly journals Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains ofBacillus subtilisin Submerged and Solid State Fermentation

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Hamid Mukhtar ◽  
Ikramul Haq
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Alkaline Protease ◽  
Enzyme Production ◽  
Enhanced Production ◽  
Industrial Byproducts ◽  
Agroindustrial Byproducts

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.

scholarly journals A Systematic Study on Extraction of Lipase Obtained by Solid-State Fermentation of Soybean Meal by a Newly Isolated Strain of Penicillium sp

2009 ◽  
Vol 3 (3) ◽  
pp. 461-465 ◽  
Author(s):  
Renata Vardanega ◽  
Daniela Remonatto ◽  
Francieli Arbter ◽  
André Polloni ◽  
Elisandra Rigo ◽  
...  
Keyword(s):  
Solid State ◽  
Systematic Study ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Penicillium Sp

Enzyme production by solid‐state fermentation on soybean meal: A comparative study of conventional and ultrasound‐assisted extraction methods

2019 ◽  
Vol 66 (3) ◽  
pp. 361-368 ◽  
Author(s):  
Abdalla Ali Salim ◽  
Sanja Grbavčić ◽  
Nataša Šekuljica ◽  
Maja Vukašinović‐Sekulić ◽  
Jelena Jovanović ◽  
...  
Keyword(s):  
Solid State ◽  
Comparative Study ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Enzyme Production ◽  
Extraction Methods ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted

scholarly journals Isolation of a Highly Efficient Antigenic-Protein-Degrading Bacillus amyloliquefaciens and Assessment of Its Safety

Animals ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 1144
Author(s):  
Yang Li ◽  
Baozhu Guo ◽  
Chong Li ◽  
Weiwei Wang ◽  
Zhengke Wu ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Toxicity Test ◽  
Bacillus Amyloliquefaciens ◽  
Dry Matter ◽  
Acute Oral Toxicity ◽  
Oral Toxicity ◽  
Highly Efficient

The aims of this study were to screen and isolate a highly efficient strain from the rumen of a cow that can degrade the antigenic soy proteins in soybean meal (SBM) and improve the nutritional value of SBM by fermenting it with this strain. The safety of this strain was investigated with an acute oral toxicity test. A Bacillus amyloliquefaciens strain was successfully screened with plate tests and fermentation. After solid state fermentation of SBM with B. amyloliquefaciens for 24 h, the amounts of glycinin and β-conglycinin, two major antigenic proteins in SBM, decreased by 92.32% and 85.05%, respectively. The crude protein content in the fermented soybean meal (FSBM) increased by 17.54% compared with that in SBM. Notably, the trichloroacetic-acid-soluble protein (TCA-SP) content, particularly small peptides and free amino acids, was 9.97-fold higher in FSBM than in SBM. The in vitro dry matter digestibility and digestible energy of SBM increased from 62.91% to 72.52% and from 10.42 MJ/kg to 13.37 MJ/kg (dry matter basis), respectively, after fermentation. The acute oral toxicity test suggested that the strain exerted no harmful effects on the relative organ weights, the morphological tissue structure, or the health of mice. These results indicate that the B. amyloliquefaciens strain isolated in this study is a safe strain for animals, and could be used to improve the nutritional quality of SBM by solid-state fermentation.

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

LWT ◽  
2017 ◽  
Vol 86 ◽  
pp. 1-7 ◽  
Author(s):  
Chunhua Dai ◽  
Haile Ma ◽  
Ronghai He ◽  
Liurong Huang ◽  
Shuyun Zhu ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Nutritional Value

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

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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