Please use this identifier to cite or link to this item:
Title: Effect of solid-state fermentation by three different Bacillus species on composition and protein structure of soybean meal
Authors: Dai, C.
Hou, Y.
Xu, H.
Huang, L.
Dabbour, M.
Mintah, B. K.
He, R.
Ma, H.
Keywords: Bacillus species;Fermentation;Ingredient;Protein structure;Soybean meal
Issue Date: 2022
Publisher: John Wiley & Sons, Inc
Citation: Journal of the Science of Food and Agriculture, 102 (2), 557-566
Abstract: Background: Fermentation efficiency of thermophiles of Bacillus licheniformis YYC4 and Geobacillus stearothermophilus A75, and mesophilic Bacillus subtilis 10 160 on soybean meal (SBM), was evaluated by examining the nutritional and protein structural changes. Results: SBM fermentation by B. licheniformis YYC4, B. subtilis 10 160 and G. stearothemophilus A75 increased significantly the crude and soluble protein from 442.4 to 524.8, 516.1 and 499.9 g kg-1 , and from 53.9 to 203.3, 291.3 and 74.6 g kg-1 , and decreased trypsin inhibitor from 8.19 to 3.19, 2.14 and 5.10 mg g-1 , respectively. Bacillus licheniformis YYC4 and B. subtilis 10 160 significantly increased phenol and pyrazine content. Furthermore, B. licheniformis YYC4 fermentation could produce abundant alcohols, ketones, esters and acids. Surface hydrophobicity, sulfhydryl groups and disulfide bond contents of SBM protein were increased significantly from 98.27 to 166.13, 173.27 and 150.71, from 3.26 to 4.88, 5.03 and 4.21 μmol g-1 , and from 20.77 to 27.95, 29.53 and 25.5 μmol g-1 after their fermentation. Fermentation induced red shifts of the maximum absorption wavelength (λmax ) of fluorescence spectra from 353 to 362, 376 and 361 nm, while significantly reducing the fluorescence intensity of protein, especially when B. subtilis 10 160 was used. Moreover, fermentation markedly changed the secondary structure composition of SBM protein. Analyses by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and atomic force microscopy showed that macromolecule protein was degraded into small-sized protein or peptide during fermentation of SBM. Conclusion: Bacillus licheniformis YYC4 fermentation (without sterilization) improved nutrition and protein structure of SBM as B. subtilis 10 160, suggesting its potential application in the SBM fermentation industry
ISSN: 1097-0010
Journal Name: Journal of the Science of Food and Agriculture
Appears in Collections:Food Research Institute

Files in This Item:
File Description SizeFormat 
JSFA_102_Dai_et al.pdf
  Restricted Access
2.67 MBAdobe PDFView/Open Request a copy

Items in CSIRSpace are protected by copyright, with all rights reserved, unless otherwise indicated.