Optimization of Process Parameters of Probiotics-Fermented Soybean Meal and Effects of Coordination Action between Compound Probiotics and Enzyme on Fermentation Quality

HU Rui; CHEN Yan; WANG Zhisheng; ZHOU Anguo; CAI Jingyi; KANG Kun; JIANG Jun; JIANG Nan

doi:10.3969/j.issn.1006-267x.2013.08.030

2013 , Vol. 25 >Issue 8: 1896 - 1903

DOI: https://doi.org/10.3969/j.issn.1006-267x.2013.08.030

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Optimization of Process Parameters of Probiotics-Fermented Soybean Meal and Effects of Coordination Action between Compound Probiotics and Enzyme on Fermentation Quality

HU Rui ,
CHEN Yan ,
WANG Zhisheng ,
ZHOU Anguo ,
CAI Jingyi ,
KANG Kun ,
JIANG Jun ,
JIANG Nan

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1. Institute of Animal Nutrition, Sichuan Agricultural University, Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Ya’an 625014, China;
2. Sichuan Zigong Anyi Biological Technology Co. , Ltd. , Zigong 643013, China

Received date: 2013-03-02

Online published: 2013-07-15

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Abstract

This experiment was conducted to optimize process parameters of fermented soybean meal (FSBM) fermented by compound probiotics (Saccharomyces cerevisae:Aspergillus oryzae:Bacillus subtilis=5:1:2) and investigate the effects of protease supplementation on fermentation quality. The optimal fermentation parameters were obtained through measuring the indexes under imitated factory production scale condition which included temperature, pH and the contents of incubation moisture, crude protein, true protein and total volatile basic nitrogen at 0, 24, 48 and 72 h during fermentation process at 4 levels (1:0.3, 1:0.4, 1:0.5 and 1:0.6) of the ratio of material to water. Then the effects of protease supplementation on fermentation quality were compared between control group and experimental group. The results showed as follows: 1) in different ratios of material to water, the temperatures showed a downward trend after the first rise, while pH fell gradually and initial moisture content rose gradually during 72 h fermentation process. Crude protein content (47.29%) was significantly improved in the group with 1:0.6 of the ratio of material to water at 48 h fermentation. True protein content (43.34%) in the group with 1:0.4 of the ratio of material to water at 48 h fermentation was the highest value. Total volatile basic nitrogen content (38.10×10^-2 mg/g) reached the peak value in the group with 1:0.6 of the ratio of material to water at 48 h fermentation. 2) The contents of true protein and dry matter were decreased by 2.59 and 4.11 percentage points (P<0.05), while free amino acids content was increased by 0.36 percentage points through the supplementation of protease (P<0.05). Protease supplementation could also significantly eliminate macromolecule protein of soybean meal (P<0.05). The results indicate that compound probiotics can ferment FSBM at a low level ratio of material to water and protease supplementation can improve the quality of fermentation. It is concluded that the optimal fermentation parameters were formulated to contain 0.5% (w/w) compound probiotics (Saccharomyces cerevisae:Aspergillus oryzae:Bacillus subtilis=5:1:2), 0.01% (w/w) protease supplementation, 1:0.4 of the ratio of material to water and fermented for 48 h. Protease supplementation can improve the quality of available nitrogen in FSBM.

Key words： compound probiotics fermentation; protease; process parameters; soybean meal

Cite this article

HU Rui , CHEN Yan , WANG Zhisheng , ZHOU Anguo , CAI Jingyi , KANG Kun , JIANG Jun , JIANG Nan . Optimization of Process Parameters of Probiotics-Fermented Soybean Meal and Effects of Coordination Action between Compound Probiotics and Enzyme on Fermentation Quality[J]. Chinese Journal of Animal Nutrition, 2013 , 25(8) : 1896 -1903 . DOI: 10.3969/j.issn.1006-267x.2013.08.030

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