Degradation of Soybean Meal Anti-Nutritional Factors via Fermentation with A. oryzae and B. subtilis

Zimmerman, Luke; Liu, Xiaoji (Christine)

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Description

Title

Degradation of Soybean Meal Anti-Nutritional Factors via Fermentation with A. oryzae and B. subtilis

Author(s)

• Zimmerman, Luke
• Liu, Xiaoji (Christine)

Contributor(s)

Miller, Michael J.

Issue Date

2018-04

Keyword(s)

• Food Science and Human Nutrition
• Soybean meal
• Fermentation
• Aspergillus
• Bacillus
• Protein

Abstract

This study assessed the effectiveness of the degradation of soybean meal’s anti-nutritional and antigenic factors through fermentation with Aspergillus oryzae ATCC 22787 and/or Bacillus subtilis ATCC 23857. Experimental groups one through three received A. oryzae, A. oryzae/B. subtilis, and B. subtilis inoculations respectively and were replicated three times. Fermentation parameters mimicked a commercial solid-state fermentation (SSF) process with a 106 CFU/g inoculation rate, 40% substrate moisture, and a 30˚C, 48-hour fermentation. The fermented soybean meal’s raffinose and stachyose levels were quantitatively analyzed using HPLC methodology. Protein gel electrophoresis was performed to qualify proteolysis and the degradation of antigenic protein beta-conglycinin. A statistically significant reduction of anti-nutritional carbohydrates raffinose and stachyose occurred between the control group and all experimental groups. Similarly, significant proteolysis and beta-conglycinin reduction occurred in all trial groups. A. oryzae and B. subtilis showed increased effectiveness over the dual inoculation of A. oryzae/B. subtilis and should be considered for use in commercial SSF processes.

Type of Resource

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http://hdl.handle.net/2142/100002

Sponsor(s)/Grant Number(s)

College of ACES Undergraduate Research Scholarship Program

Copyright and License Information

• Copyright 2018 Luke Zimmerman
• Copyright 2018 Xiaoji (Christine) Liu

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