The dietary protein source of animal feeds directly affects nutrient utilization and subsequent growth performance in weaning animals, particularly in piglets. Soybean meal is the main source of vegetable protein in animal feed due to its low cost and high nutritional value (Cromwell 2012). However, soybean meal contains several anti-nutritional factors, such as trypsin inhibitor, lectin, α-amylase inhibiting factor and soybean antigens (Grant 1989). These anti-nutritional factors attenuate the nutritional value, utilization and digestibility of soybean protein, leading to digestive and metabolic diseases in animals (Li et al. 1990; Herkelman et al. 1992; Zhao et al. 2008).
Probiotics are live microorganisms, which can confer a health benefit for the host when administered in appropriate and regular quantities (Chaucheyras-Durand and Durand 2010). Previous studies have demonstrated that the soybean meal fermented by probiotics can increase nutrient digestibility, reduce diarrhea and improve growth performance in piglets (Kiers et al. 2003; Hong et al. 2004; Mukherjee et al. 2016). Microbial fermentation of soybean meal efficiently eliminates anti-nutritional factors and enhances nutrient value by producing proteolytic enzymes (Hong et al. 2004). Currently,
Other lactic acid-producing
Thus, the purpose of this study was to investigate the optimal parameters of mixed SSF of soybean meal by
We then examined whether the different initial percentage of moisture and fermentation duration have an impact on the degradation of soybean oligosaccharides in SSF. The results showed that soybean oligosaccharides, including raffinose and stachyose were more efficiently degraded at the initial moisture of 50% compared with other initial moisture contents (Fig. 2A). In addition, two days of SSF was sufficient to degrade soybean oligosaccharides compared with four and six days of SSF (Fig. 2A). Furthermore, we investigated whether the different initial percentage of moisture and fermentation duration could affect the degradation of soybean crude protein in SSF. Consistently, two days of fermentation duration in combination with 50% of initial moisture content in SSF was sufficient to degrade soybean crude proteins compared with other conditions (Fig. 2B, indicated by an arrow). After six days of fermentation, degradation of soybean proteins was achieved at almost all initial moisture conditions (Fig. 2B, indicated by an arrow). Taken together, these results demonstrate that the ideal initial percentage of moisture and fermentation duration in mixed SSF of soybean meal by
We then examined whether proteases and probiotics could affect the degradation of soybean oligosaccharides in SSF. As expected, probiotics supplementation significantly promoted oligosaccharide degradation in fermented soybean meal from 12 to 48 hours of SSF (Fig. 4A). However, protease supplementation did not affect the degradation of soybean oligosaccharide in fermented soybean meal in SSF (Fig. 4A). In addition, supplementation of both proteases and probiotics in SSF did not further increase the degradation of soybean oligosaccharide in fermented soybean meal in SSF (Fig. 4A). Furthermore, we investigated whether supplementation of both proteases and probiotics in SSF could affect the degradation of soybean crude protein in SSF. Similar to previous findings, probiotics supplementation gradually degraded soybean proteins during the fermentation (Fig. 4B, indicated by an arrow), whereas protease supplementation alone did not have a significant effect on the degradation of soybean crude proteins. Furthermore, the degradation of soybean protein was rapidly achieved in the presence of both proteases and probiotics at the early stage of SSF (Fig. 4B, indicated by an arrow). In addition, we also demonstrated that fermented soybean meal harvested from two days of SSF with supplementation of proteases and probiotics showed antimicrobial activity against
In this study, we demonstrated that the optimal initial percentage of moisture and fermentation duration for
The initial moisture content of dry substrates is a critical factor in the proliferation of bacteria (Zhao et al. 2008). It has been reported that initial moisture content of 50% in SFF increases the growth of
Several reports have demonstrated that microbes could produce a variety of enzymes during fermentation and these enzymes could degrade the soybean oligosaccharides and crude proteins (Hong et al. 2004; Adeyemo and Onilude 2014). We also found that soybean oligosaccharides and crude protein content decreased with increasing initial moisture content in SSF, implying that some hydrolytic enzymes were produced by
A previous study reported that the pH value was elevated linearly with increased levels of protease supplementation in SSF (Wang et al. 2014). In the present study, we also observed that protease supplementation alone in SSF also consistently increased the pH value.
It has been reported that increased antimicrobial activity of fermented product is mainly due to bacterial metabolites, including acidic substances and bacteriocins (Fuller 1989). Lactic acid from
The multistrain probiotics for fermentation have been reported to be more effective than monostrain probiotics, but related research or products are limited (Timmerman et al. 2004; Choi et al. 2011). The previous research reported that the viable counts of
In conclusion, our results showed that the optimal initial moisture content and fermentation duration for mixed SSF of soybean meal is 50% of initial moisture and two days fermentation. The exogenous protease supplementation in mixed SSF of soybean meal was able to improve the nutritional value of fermented soybean meal.