文献类型： 外文期刊

第一作者： Li, Yang

作者： Li, Yang;Guo, Baozhu;Li, Chong;Wang, Weiwei;Wu, Zhengke;Liu, Guohua;Cai, Huiyi

作者机构：

关键词： B; amyloliquefaciens; fermentation; soybean meal; antigenic protein; safety assessment

期刊名称：ANIMALS （ 影响因子：2.752； 五年影响因子：2.942 ）

ISSN： 2076-2615

年卷期： 2020 年 10 卷 7 期

页码：

收录情况： SCI

摘要： Simple Summary Soybean meal (SBM), a byproduct of soybean oil extraction, is a commonly used dietary protein in the poultry and swine feed industries because of its high quality protein and relatively well-balanced amino acids. However, major antigenic proteins in SBM, glycinin and beta-conglycinin, can trigger allergic reactions, including intestine villus atrophy and other malabsorption syndromes, in newborn animals. Microbial fermentation is considered an economically viable processing technique to reduce the content of antigenic proteins, and improve the nutritional quality of SBM. The kind of microorganism used in fermentation is one of the major factors affecting the nutritional value of SBM. In this study, a highly efficientBacillus. amyloliquefaciensstrain was successfully isolated with convenient and effective plate tests, and used in a fermentation experiment. Fermentation withB. amyloliquefaciensfor 24 h effectively degraded the glycinin and beta-conglycinin in SBM, significantly improved the crude protein content and acid soluble protein concentration, and increased the total amino acid content. Furthermore,B. amyloliquefacienshad no adverse effects on animal health. These results indicate that theB. amyloliquefaciensstrain isolated in this study is safe for animal use and can be widely used in SBM fermentation. The aims of this study were to screen and isolate a highly efficient strain from the rumen of a cow that can degrade the antigenic soy proteins in soybean meal (SBM) and improve the nutritional value of SBM by fermenting it with this strain. The safety of this strain was investigated with an acute oral toxicity test. ABacillus amyloliquefaciensstrain was successfully screened with plate tests and fermentation. After solid state fermentation of SBM with B.amyloliquefaciensfor 24 h, the amounts of glycinin and beta-conglycinin, two major antigenic proteins in SBM, decreased by 92.32% and 85.05%, respectively. The crude protein content in the fermented soybean meal (FSBM) increased by 17.54% compared with that in SBM. Notably, the trichloroacetic-acid-soluble protein (TCA-SP) content, particularly small peptides and free amino acids, was 9.97-fold higher in FSBM than in SBM. The in vitro dry matter digestibility and digestible energy of SBM increased from 62.91% to 72.52% and from 10.42 MJ/kg to 13.37 MJ/kg (dry matter basis), respectively, after fermentation. The acute oral toxicity test suggested that the strain exerted no harmful effects on the relative organ weights, the morphological tissue structure, or the health of mice. These results indicate that theB. amyloliquefaciensstrain isolated in this study is a safe strain for animals, and could be used to improve the nutritional quality of SBM by solid-state fermentation.

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