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Optimization of Mixed Solid-state Fermentation of Soybean Meal by Lactobacillus Species and Clostridium butyricum Cover

Optimization of Mixed Solid-state Fermentation of Soybean Meal by Lactobacillus Species and Clostridium butyricum

Polish Journal of Microbiology
Volume 67 (2018): Issue 3 (September 2018)
By: LI-WEN SU,  YEONG-HSIANG CHENG,  FELIX SHIH-HSIANG HSIAO,  JIN-CHENG HAN and  YU-HSIANG YU  
Open Access
|Sep 2018

Figures & Tables

Fig. 1.

Effect of different initial moisture and fermentation duration on the soybean meal-based medium in SSF.(A) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (2 days; 2D, 4 days; 4D; 6 days; 6D) on colony forming units (CFU) of probiotics in the fermented soybean meal. (B) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (2 days; 2D, 4 days; 4D; 6 days; 6D) on water contents of the fermented soybean meal. (C) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (2 days; 2D, 4 days; 4D; 6 days; 6D) on lactic acid level of the fermented soybean meal. (D) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (2 days; 2D, 4 days; 4D; 6 days; 6D) on pH level of the fermented soybean meal. (E) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (0 day; 0D, 2 days; 2D, 4 days; 4D; 6 days; 6D) on reducing sugar contents of the fermented soybean meal. Values are expressed as mean ± SD (n = 3). a-cMeans in the same superscript followed by different letters are significantly different (p < 0.05).
Effect of different initial moisture and fermentation duration on the soybean meal-based medium in SSF.(A) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (2 days; 2D, 4 days; 4D; 6 days; 6D) on colony forming units (CFU) of probiotics in the fermented soybean meal. (B) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (2 days; 2D, 4 days; 4D; 6 days; 6D) on water contents of the fermented soybean meal. (C) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (2 days; 2D, 4 days; 4D; 6 days; 6D) on lactic acid level of the fermented soybean meal. (D) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (2 days; 2D, 4 days; 4D; 6 days; 6D) on pH level of the fermented soybean meal. (E) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (0 day; 0D, 2 days; 2D, 4 days; 4D; 6 days; 6D) on reducing sugar contents of the fermented soybean meal. Values are expressed as mean ± SD (n = 3). a-cMeans in the same superscript followed by different letters are significantly different (p < 0.05).

Fig. 2.

Effect of different initial moisture content and fermentation duration on soy carbohydrate contents and soy protein contents of the fermented soybean meal.(A) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (2 days; 2D, 4 days; 4D; 6 days; 6D) on disaccharide (sucrose) and soy oligosaccharide (raffinose and stachyose) contents of the fermented soybean meal. (B) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (2 days; 2D, 4 days; 4D; 6 days; 6D) on soy protein of the fermented soybean meal. M represents the standard protein marker. Three experiments were carried out, and one representative result is shown.
Effect of different initial moisture content and fermentation duration on soy carbohydrate contents and soy protein contents of the fermented soybean meal.(A) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (2 days; 2D, 4 days; 4D; 6 days; 6D) on disaccharide (sucrose) and soy oligosaccharide (raffinose and stachyose) contents of the fermented soybean meal. (B) Effect of different initial moisture (40%, 45% and 50%) and fermentation duration (2 days; 2D, 4 days; 4D; 6 days; 6D) on soy protein of the fermented soybean meal. M represents the standard protein marker. Three experiments were carried out, and one representative result is shown.

Fig. 3.

Effect of different treatments and fermentation duration on the soybean meal-based medium in SSF.(A) Effect of probiotics (Lactobacillus species and C. butyricum) and combination (probiotics in combination with proteases), and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on colony forming units (CFU) of probiotics of the fermented soybean meal. (B) Effect of probiotics and combination, and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on spore production by probiotics of the fermented soybean meal. (C) Effect of probiotics, proteases and combination, and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on water contents of the fermented soybean meal. (D) Effect of probiotics, combination and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on lactic acid level of the fermented soybean meal. (E) Effect of probiotics, proteases, combination, and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on pH level of the fermented soybean meal. (F) Effect of probiotics, proteases and combination, and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on reducing sugar contents of the fermented soybean meal. Values are expressed as mean ± SD (n = 3). a-cMeans in the same superscript followed by different letters are significantly different (p < 0.05).
Effect of different treatments and fermentation duration on the soybean meal-based medium in SSF.(A) Effect of probiotics (Lactobacillus species and C. butyricum) and combination (probiotics in combination with proteases), and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on colony forming units (CFU) of probiotics of the fermented soybean meal. (B) Effect of probiotics and combination, and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on spore production by probiotics of the fermented soybean meal. (C) Effect of probiotics, proteases and combination, and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on water contents of the fermented soybean meal. (D) Effect of probiotics, combination and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on lactic acid level of the fermented soybean meal. (E) Effect of probiotics, proteases, combination, and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on pH level of the fermented soybean meal. (F) Effect of probiotics, proteases and combination, and fermentation duration (12 hours; 12, 24 hours; 24, 36 hours; 36; 48 hours; 48) on reducing sugar contents of the fermented soybean meal. Values are expressed as mean ± SD (n = 3). a-cMeans in the same superscript followed by different letters are significantly different (p < 0.05).

Fig. 4.

Effect of different treatments and fermentation duration on soy carbohydrate contents and soy protein contents of the fermented soybean meal.(A) Effect of different treatments (probiotics, protease and combination) and fermentation duration (12 hours; 12 h, 24 hours; 24 h, 36 hours; 36 h; 48 hours; 48 h) on disaccharide (sucrose) and soy oligosaccharide (raffinose and stachyose) contents of the fermented soybean meal. (B) Effect of different treatments (probiotics, protease and combination) and fermentation duration (12 hours; 12 h, 24 hours; 24 h, 36 hours; 36 h; 48 hours; 48 h) on soy protein of the fermented soybean meal. M represents the standard protein marker. Three experiments were carried out, and one representative result is shown.
Effect of different treatments and fermentation duration on soy carbohydrate contents and soy protein contents of the fermented soybean meal.(A) Effect of different treatments (probiotics, protease and combination) and fermentation duration (12 hours; 12 h, 24 hours; 24 h, 36 hours; 36 h; 48 hours; 48 h) on disaccharide (sucrose) and soy oligosaccharide (raffinose and stachyose) contents of the fermented soybean meal. (B) Effect of different treatments (probiotics, protease and combination) and fermentation duration (12 hours; 12 h, 24 hours; 24 h, 36 hours; 36 h; 48 hours; 48 h) on soy protein of the fermented soybean meal. M represents the standard protein marker. Three experiments were carried out, and one representative result is shown.

Fig. 5.

Assessment of antimicrobial activity of the fermentation product.(A) Antimicrobial activity of the fermented soybean meal against S. aureus compared with ampicillin (AMP). Three experiments were carried out, and one representative result is shown. (B) Antimicrobial activity of the fermented soybean meal against E. coli compared with ampicillin (AMP). 1, 2 and 3 represent the antimicrobial results from three independent fermentation experiments.
Assessment of antimicrobial activity of the fermentation product.(A) Antimicrobial activity of the fermented soybean meal against S. aureus compared with ampicillin (AMP). Three experiments were carried out, and one representative result is shown. (B) Antimicrobial activity of the fermented soybean meal against E. coli compared with ampicillin (AMP). 1, 2 and 3 represent the antimicrobial results from three independent fermentation experiments.
DOI: https://doi.org/10.21307/pjm-2018-035 | Journal eISSN: 2544-4646 | Journal ISSN: 1733-1331
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Language: English
Page range: 297 - 305
Submitted on: Nov 27, 2017
Accepted on: Apr 20, 2018
Published on: Sep 4, 2018
Published by: Polish Society of Microbiologists
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
probiotics,
proteases,
soybean meal,
solid-state fermentation
Related subjects:
Life sciences,
Microbiology and virology

© 2018 LI-WEN SU, YEONG-HSIANG CHENG, FELIX SHIH-HSIANG HSIAO, JIN-CHENG HAN, YU-HSIANG YU, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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