RESEARCH PAPER

Effects and Metabolites of Soybean Meal Fermented by Compound Microbes

  • GUO Mengmeng ,
  • CAO Xi ,
  • ZHANG Ke ,
  • YANG Yuxin ,
  • WANG Xiaolong ,
  • CHEN Yulin
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  • 1. College of Veterinary Medicine, Northwest A&F University, Yangling 712100, China;
    2. College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China

Received date: 2021-05-23

  Online published: 2022-01-18

Abstract

To study the changes of nutrients, anti-nutrition factors and metabolites in soybean meal fermented by compound bacteria, in this study, we designed 9 groups (G1 to G9 groups) and divided them depending on the different inoculation volume proportions of Bacillus subtilis, Lactobacillus and yeast, and the control group was only added with the same volume of sterile water as the experimental groups. The ratio of soybean to water was 1:0.42, inoculation amount was 12%, and 37℃ fermentation for 5 days. Samples were taken at different fermentation time (1, 2, 3, 4 and 5 d) to determine the pH of the experimental groups and the control group. After the fermentation, the contents of crude protein, small peptide, crude fat, crude fiber, soybean globulin, available phosphorus, toxin and metabolites in each group were determined. The untargeted metabolomics was used to analyzed the metabolite of fermented soybean meal, we designed five groups, Bacillus subtilis group (Bac group), lactic acid bacteria group (Lac group), yeast group (Yea group), mixed bacteria group (Mix group), and control group (CK group), respectively. The results showed when the inoculation volume ratio of Bacillus subtilis:Lactobacillus:yeast=6:2:3 (G5 group), the fermentation effect was the best. Compared with the control group, crude protein, small peptide and available phosphorus contents was significantly increased (P<0.05), among which small peptide content increased by 34.75%; neutral and acid detergent fibers contents were significantly decreased (P<0.05); soybean globulin content was decreased by (107.19±14.21) mg/g (P<0.05); aflatoxin and zearalenone contents were also significantly decreased (P<0.05). The untargeted metabolomics results showed that the ratio of beneficial metabolites effectively increased such as daidzein and α-lactose. The results showed that the fermentation process effectively increased the contents of daidzein, α-lactose and other beneficial ingredients. In conclusion, adding compound bacteria to fermented soybean meal significantly reduce the contents of soy globulin, and increase the contents of small peptide, daidzein and α-lactose, so as to improve feed quality.

Cite this article

GUO Mengmeng , CAO Xi , ZHANG Ke , YANG Yuxin , WANG Xiaolong , CHEN Yulin . Effects and Metabolites of Soybean Meal Fermented by Compound Microbes[J]. Chinese Journal of Animal Nutrition, 2022 , 34(1) : 659 -670 . DOI: 10.3969/j.issn.1006-267x.2022.01.060

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