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Table 1 Effect of fermentation on the concentration of soybean antigenic protein during two-stage fermentation

From: Nutritional quality improvement of soybean meal by Bacillus velezensis and Lactobacillus plantarum during two-stage solid- state fermentation

Item Glycinin   β-conlycinin  
  Content, mg/g Degradation1, % Content, mg/g Degradation, %
SBM 0 h 175.14 ± 4.05a 135.56 ± 4.10a
FSBM 24 h2 55.80 ± 1.89b 68.14 45.54 ± 2.73b 66.41
FSBM 48 h3 40.95 ± 0.79c 76.62 38.27 ± 0.93c 71.77
FSBM 72 h4 37.48 ± 1.31c 78.60 36.75 ± 0.95c 72.89
  1. Values are means of three replicates per treatment. Means in a row without common superscript differ significantly (P < 0.05)
  2. 1Degradation rate = (soybean antigenic protein content in uninoculated SBM − soybean antigenic protein content in FSBM)/soybean antigenic protein content in uninoculated SBM × 100%
  3. 2 FSBM 24 h: the soybean meal was inoculated with B. velezensis 157 and fermented at 37 °C for 24 h
  4. 3 FSBM 48 h: 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, totally 48 h
  5. 4 FSBM 72 h: 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 h, totally 72 h