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

AMB Express

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

Values are means of three replicates per treatment. Means in a row without common superscript differ significantly (P < 0.05)
¹Degradation rate = (soybean antigenic protein content in uninoculated SBM − soybean antigenic protein content in FSBM)/soybean antigenic protein content in uninoculated SBM × 100%
² FSBM 24 h: the soybean meal was inoculated with B. velezensis 157 and fermented at 37 °C for 24 h
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
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