Fig. 3From: Nutritional quality improvement of soybean meal by Bacillus velezensis and Lactobacillus plantarum during two-stage solid- state fermentationEffect of degrading glycinin and β-conglycinin of uninoculated SBM and FSBM during two-stage fermentation. Marker: protein molecular weight markers (11–180 kDa); 1: uninoculated SBM; 2: the SBM was inoculated with B. velezensis 157 and fermented at 37 °C for 24 h; 3: the first-stage fermentation was inoculated with B. velezensis 157, incubated at 37 °C for 24 h, then were inoculated with L. plantarum BLCC2-0015 and fermented under anaerobic conditions at 37 °C for another 24 h; 4:the first-stage fermentation was inoculated with B. velezensis 157, incubated at 37 °C for 24 h, then were inoculated with L. plantarum BLCC2-0015 and fermented under anaerobic conditions at 37 °C for another 48 hBack to article page