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

LI-WEN SU
LI-WEN SU
, 
YEONG-HSIANG CHENG
YEONG-HSIANG CHENG
, 
FELIX SHIH-HSIANG HSIAO
FELIX SHIH-HSIANG HSIAO
, 
JIN-CHENG HAN
JIN-CHENG HAN
 e 
YU-HSIANG YU
YU-HSIANG YU
   | 04 set 2018
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Article Category: original-research
Pubblicato online: 04 set 2018
Pagine: 297 - 305
Ricevuto: 27 nov 2017
Accettato: 20 apr 2018
DOI: https://doi.org/10.21307/pjm-2018-035
Parole chiave
© 2018 Li-Wen Su et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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.
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