Nutritional value improvement of soybean meal through solid-state fermentation by proteases-enhanced Streptomyces sp. SCUT-3

文献类型： 外文期刊

第一作者： Lu, De-Lin

作者： Lu, De-Lin;Zhang, Ming-Shu;Dai, Zhen-Jie;Ni, Jing-Tao;Feng, Wen-Jing;Zhang, Fu-Gen;Dai, Jun;Wang, Hai-Ning;Luo, Xiao-Chun;Li, Zhi-Wei;Deng, Jun-Jin;Wang, Fu-Bao

作者机构：

关键词： Soybean meal; Solid-state fermentation; Protein digestibility improvement

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 298 卷

页码：

收录情况： SCI

摘要： With the global population expected to reach 10 billion by the 2050s, the demand for protein will surge, intensifying the need for high protein utilization efficiency. This study investigates the use of protease-enhanced Streptomyces sp. SCUT-3-3940 to degrade soybean meal (SBM) via solid-state fermentation (SSF). Optimized conditions resulted in anti-nutritional factors elimination and high soluble protein recovery (41.1 g/100 g), including bioactive oligopeptides (17.3 g/100 g) with antihypertensive and antioxidant properties. The degradation also produced free amino acids rich in essential amino acids, and other nutrient enhancing compounds. The fermented SBM (FSBM) exhibited superior digestibility, making it a valuable protein source. In a 60-day largemouth bass trial, replacing 10 % SBM with FSBM in feed significantly improved feed intake and weight gain. This method offers an efficient, eco-friendly, and cost-effective solution to address global protein shortages.

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