RESEARCHPAPER

Effects of Solid-State Fermentation with Compound Strains on Nutritional Value of Soybean Hulls

  • LI Yingying ,
  • DING Liren ,
  • ZHU Pinghua ,
  • CAO Xinhua ,
  • LI Qi ,
  • LI Yan ,
  • ZHU Chongmiao ,
  • HANG Suqin
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  • 1. National Center for International Research on Animal Gut Nutrition, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    2. National Demonstration Center for Experiment Animal Science Education, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    3. Nanjing Zhirun Biotechnology Company Limited, Nanjing 211200, China

Received date: 2021-05-21

  Online published: 2022-06-14

Abstract

The purpose of this study was to investigate the effects of solid-state fermentation with compound strains on nutritional value of soybean hulls, to explore whether microbial fermentation could reduce the fiber content and anti-nutritional factor level in soybean hulls, so as to improve the nutritional value of soybean hulls. Based on the growth characteristics of different strains, one strain of Lactobacillus, one strain of Bacillus and one strain of yeast with high performance were screened out, and the fermentation effects of soybean hulls fermented by single strain and three combined strains were evaluated, respectively; and the bran and different nitrogen-containing compounds (ammonium nitrate, ammonium chloride and urea) were added to the fermentation substrate as carbon and nitrogen sources for the growth of strains, to measure the effects of fermentation characteristics and nutritional composition of fermented soybean hulls. The results showed as follows:1) the Lactobacillus plantarum LY19, Bacillus natto ND1 and Saccharomyces cerevisiae NJ presented the best growth characteristics, and could be used as fermentation strains. 2) The gas production of soybean hulls fermented by compound strains was significantly higher than that of each single strain (P<0.05), the pH was significantly lower than that of each single strain (P<0.05), the lactic acid yield was significantly higher than that of single strain Bacillus natto ND1 (P<0.05), and the number of viable bacteria was significantly higher than that of single strain Lactobacillus plantarum LY19 and Bacillus natto ND1 (P<0.05). 3) The addition of 10% bran and 1% different nitrogen sources (ammonium nitrate, ammonium chloride and urea) of soybean hulls fermented by compound strains significantly increased the crude protein content and degradation rates of globulin and β-conglycinin (P<0.05), significantly decreased the contents of neutral detergent fiber and acid detergent fiber and urease activity (P<0.05). In conclusion, the fermentation with compound strains can improve the crude protein content of soybean hulls, reduce the fiber content and anti-nutritional factor level, then improve the nutritional value of soybean hulls.

Cite this article

LI Yingying , DING Liren , ZHU Pinghua , CAO Xinhua , LI Qi , LI Yan , ZHU Chongmiao , HANG Suqin . Effects of Solid-State Fermentation with Compound Strains on Nutritional Value of Soybean Hulls[J]. Chinese Journal of Animal Nutrition, 2022 , 34(6) : 4041 -4049 . DOI: 10.3969/j.issn.1006-267x.2022.06.063

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