Process Optimization of Solid State Fermentation of Soybean Meal by Microorganisms and Its Nutrient Changes

LIN Changhua, LIU Guohua, CHANG Wenhuan, ZHANG Shu, ZHENG Aijuan, DENG Xuejuan, CAI Huiyi

doi:10.3969/j.issn.1006-267x.2018.07.036

Chinese Journal of Animal Nutrition >

2018 , Vol. 30 >Issue 7: 2749 - 2762

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.07.036

Molecular Nutrition

Process Optimization of Solid State Fermentation of Soybean Meal by Microorganisms and Its Nutrient Changes

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Key Open Laboratory of Feed Biotechnology of the Ministry of Agriculture, Feed Research Institution, Chinese Academy of Agriculture Science, National Engineering Research Center of Biological Feed, Beijing 100081, China

Received date: 2017-12-15

Online published: 2018-07-20

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Abstract

This experiment was conducted to optimize the process conditions of solid state fermentation of soybean meal by Bacillus amyloliquefaciens or mixed strains of Bacillus amyloliquefaciens, Lactobacillus plantarum, Saccharomyces cerevisiae using small peptide content as index and to study the nutrient changes for soybean meal before and after fermentation. The optimum inoculation time of the solid fermentation medium was determined by the growth curve of three strains (Bacillus amyloliquefaciens, Lactobacillus plantarum, Saccharomyces cerevisiae). The effects of 4 factors of inoculation amount, temperature, feed:water and fermentation time on small peptide production of soybean meal fermented by Bacillus amyloliquefaciens using single factor design were study, and on this basis the process conditions of soybean meal fermented by single strain or mixed strains using orthogonal experiment design in three factors and four levers were optimized. The nutrient contents, soybean globulin content, protein molecular mass and the pH of the fermented product for soybean meal before and after fermentation were determined. The results showed as follows:the best inoculation time to the solid medium of the 3 strains were after expanding in their respective seed medium for 21 h. The optimum process conditions for solid state fermentation of soybean meal by single strain of Bacillus amyloliquefaciens were:inoculation amount was 10%, temperature was 40℃, feed:water was 1.0:1.2, and the fermentation time was 72 h; the optimum process conditions for solid state fermentation of soybean meal by mixed strains of Bacillus amyloliquefaciens, Lactobacillus plantarum and Saccharomyces cerevisiae were:inoculation amount was 15%, temperature was 31℃, feed:water was 1.0:1.0, and the fermentation time was 120 h, and the proportion of inoculation of the strains was Bacillus amyloliquefaciens:Lactobacillus plantarum:Saccharomyces cerevisiae=9:3:2. After fermentation by microorganisms, the contents of small peptide, crude protein, ash and ether extract were significantly improved (P<0.05), while the content of crude fiber was significantly decreased compared with before fermentation (P<0.05). The content of soybean globulin in fermented product of the single and mixed strain fermentation groups was significantly lower than that in the unfermented group (P<0.05). The protein molecular mass in fermented product of the single and mixed strain fermentation groups was lower than that in the unfermented group. The pH of fermented product of mixed strain fermentation group was significantly lower than that of the unfermented group (P<0.05), while the pH of fermented product of single fermented group had no significant difference from that of the unfermented group. It is concluded that after the solid state fermentation by microorganisms, the nutritional value of soybean meal is greatly improved to a certain, the macromolecular protein is degraded, pH also is changed obviously. Moreover, the effect of single strain fermentation and mixed strains fermentation is different.

Key words： soybean meal; single strain; mixed strains; fermentation; process optimization; nutrient

Cite this article

LIN Changhua, LIU Guohua, CHANG Wenhuan, ZHANG Shu, ZHENG Aijuan, DENG Xuejuan, CAI Huiyi . Process Optimization of Solid State Fermentation of Soybean Meal by Microorganisms and Its Nutrient Changes[J]. Chinese Journal of Animal Nutrition, 2018 , 30(7) : 2749 -2762 . DOI: 10.3969/j.issn.1006-267x.2018.07.036

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