In order to increase the nutritional quality of soybean meal (SBM) as an animal feed, Bacillus subtilis TP6, a previously isolated strain from an Indonesian traditional fermented soybean food, Tempeh, was used as a starter organism for solid-state fermentation. In the pre-treated SBM with water cont...
In order to increase the nutritional quality of soybean meal (SBM) as an animal feed, Bacillus subtilis TP6, a previously isolated strain from an Indonesian traditional fermented soybean food, Tempeh, was used as a starter organism for solid-state fermentation. In the pre-treated SBM with water content of 60% (v/w), B. subtilis TP6 was grown to a maximum viable cell number of $3.5{\times}10^9CFU/g$. Compared to control, crude protein in Bacillus fermented SBM was increased by 16%, while raffinose, stachyose, and trypsin inhibitors were reduced by 31, 37, and 90%, respectively. The Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that proteins in the fermented SBM were remarkably hydrolyzed into smaller molecular masses, resulting in a decrease in large sized proteins. Our data suggested that B. subtilis fermentation could increase the nutritive value of SBM through reduction of anti-nutritive factors and improvement of protein quality by hydrolysis of soy protein. In addition, B. subtilis TP6 produced a functional ingredient, poly-${\gamma}$-glutamic acid which has various health benefits.
In order to increase the nutritional quality of soybean meal (SBM) as an animal feed, Bacillus subtilis TP6, a previously isolated strain from an Indonesian traditional fermented soybean food, Tempeh, was used as a starter organism for solid-state fermentation. In the pre-treated SBM with water content of 60% (v/w), B. subtilis TP6 was grown to a maximum viable cell number of $3.5{\times}10^9CFU/g$. Compared to control, crude protein in Bacillus fermented SBM was increased by 16%, while raffinose, stachyose, and trypsin inhibitors were reduced by 31, 37, and 90%, respectively. The Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that proteins in the fermented SBM were remarkably hydrolyzed into smaller molecular masses, resulting in a decrease in large sized proteins. Our data suggested that B. subtilis fermentation could increase the nutritive value of SBM through reduction of anti-nutritive factors and improvement of protein quality by hydrolysis of soy protein. In addition, B. subtilis TP6 produced a functional ingredient, poly-${\gamma}$-glutamic acid which has various health benefits.
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문제 정의
It is expected that fermentation of SBM by the Bacillus strain can reduce antinutritional factors, especially trypsin inhibitors and improve protein quality by the hydrolysis of soy protein. Thus, the purposes of this study were to investigate the applicability of a solid state fermentation of SBM by B. subtilis TP6 and to evaluate the nutritional quality of fermented SBM.
이론/모형
(2004). Amino acids were measured by the method of Hong et al. (2004).
The reaction was stopped by addition of 3 mL of 5% (w/v) trichloroacetic acid (TCA; Sigma, USA) followed by centrifugation (12,000 rpm, 15 min). Hydrolyzed casein was measured by a folin-ciocalteu method. One unit of enzyme activity was defined as the amount of protease which produced 1 µg tyrosine per min at 37oC.
Protease activity was measured using the modified method of Hagihara (Hagihara, 1958). The crude enzyme was obtained by fermenting soybean meal.
Dry matter and crude protein were determined according to the method of AOAC (2006). The oligosaccharide composition was analyzed by high performance liquid chromatography according to the method of Delente and Ladenburg (1972). Determination of poly-γ-glutamic acid was carried out by the method of Choi et al.
2% KOH solution) was stirred for 20 min at 22oC, and then centrifuged at 12,000 rpm for 10 min. The supernatant was collected and the nitrogen content was determined by the Kjeldahl method (AOAC, 2006). The protein solubility was calculated as a percentage of the total in the original SBM sample.
Trypsin inhibitor assay was carried out by the modified method of Hamerstrand et al. (1981). An aliquot (1 mL) of trypsin enzyme solution was mixed with 0.
성능/효과
In conclusion, Bacillus subtilis fermentation could increase the nutritive value of SBM in which fermentation increased in protein content, reduced trypsin inhibitor content, produced poly-γglutamic acid, and improved protein quality by the hydrolysis of soy protein.
, 2006). In this study, B. subtilis TP6 was selected as a starter organism to ferment SBM because the strain has been shown to have a strong proteolytic activity.
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