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

Chen, Long; Zhao, Zijian; Yu, Wei; Zheng, Lin; Li, Lijia; Gu, Wei; Xu, Haiyan; Wei, Bingdong; Yan, Xiaogang

doi:10.1186/s13568-021-01184-x

AMB Express

Table 2 Analyzed nutrient composition of uninoculated SBM and FSBM during two-stage fermentation

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

Item (%)	SBM 0 h	FSBM 24 h¹	FSBM 48 h²	FSBM 72 h³
DM	93.35 ± 0.46^a	92.79 ± 0.42^ab	91.84 ± 0.96^bc	90.88 ± 0.66^c
CP	47.28 ± 0.34^c	51.08 ± 0.23^b	52.36 ± 0.58^a	51.97 ± 0.44^a
TCA-SP	5.07 ± 0.06^d	10.53 ± 0.10^c	11.58 ± 0.13^b	11.79 ± 0.13^a
Crude fibre	5.29 ± 0.08^b	5.72 ± 0.08^a	5.40 ± 0.07^b	5.14 ± 0.05^c
Cellulose³	7.42 ± 0.08^a	5.95 ± 0.09^b	5.88 ± 0.09^b	5.78 ± 0.10^b
Hemicellulose⁴	19.90 ± 0.14^a	14.33 ± 0.09^b	12.59 ± 0.22^c	12.11 ± 0.15^d
Ash	6.16 ± 0.06^d	6.58 ± 0.07^a	6.38 ± 0.06^b	6.27 ± 0.03^c
Ca	0.33 ± 0.01^c	0.35 ± 0.01^ab	0.36 ± 0.01^a	0.34 ± 0.01^bc
Total P	0.61 ± 0.01^c	0.71 ± 0.01^a	0.70 ± 0.01^a	0.69 ± 0.01^b
Indispensable AA
Arg	3.18 ± 0.04	3.25 ± 0.01	3.40 ± 0.23	3.37 ± 0.13
His	1.09 ± 0.02^b	1.25 ± 0.01^a	1.25 ± 0.09^a	1.26 ± 0.06^a
Ile	1.99 ± 0.05	2.24 ± 0.01	2.19 ± 0.14	2.20 ± 0.11
Leu	3.62 ± 0.04	4.03 ± 0.03	3.95 ± 0.29	3.95 ± 0.19
Lys	2.54 ± 0.02	2.78 ± 0.01	2.72 ± 0.18	2.72 ± 0.13
Met	0.265 ± 0.01	0.32 ± 0.03	0.35 ± 0.04	0.31 ± 0.04
Phe	2.09 ± 0.02	2.42 ± 0.02	2.36 ± 0.23	2.39 ± 0.11
Thr	1.76 ± 0.03^b	2.00 ± 0.01^a	2.01 ± 0.06^a	2.01 ± 0.01^a
Val	2.14 ± 0.07	2.41 ± 0.03	2.38 ± 0.16	2.36 ± 0.11
Dispensable AA
Asp	5.14 ± 0.01^b	5.69 ± 0.03^a	5.59 ± 0.35^ab	5.72 ± 0.07^a
Ser	2.17 ± 0.02^b	2.45 ± 0.01^a	2.40 ± 0.16^ab	2.39 ± 0.09^ab
Glu	7.89 ± 0.01^b	9.53 ± 0.06^a	9.07 ± 0.56^a	9.05 ± 0.33^a
Gly	1.94 ± 0.04^b	2.19 ± 0.01^a	2.16 ± 0.14^a	2.22 ± 0.01^a
Ala	1.98 ± 0.04	2.23 ± 0.02	2.22 ± 0.16	2.24 ± 0.10
Cys	0.41 ± 0.01^b	0.53 ± 0.01^a	0.49 ± 0.06^ab	0.50 ± 0.06^ab
Tyr	1.21 ± 0.02^b	1.38 ± 0.01^ab	1.40 ± 0.13^ab	1.42 ± 0.07^a
Pro	2.33 ± 0.03^b	2.47 ± 0.02^ab	2.54 ± 0.24^ab	2.69 ± 0.01^a
Total AA	41.72 ± 0.40^b	47.14 ± 0.14^a	46.47 ± 3.20^ab	46.77 ± 1.67^ab

Values are means of three replicates per treatment. Means in a row without common superscript differ significantly (P < 0.05)
¹ FSBM 24 h: the soybean meal was inoculated with B. velezensis 157 and fermented at 37 °C for 24 h
² 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
³ 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
⁴ Cellulose = ADF − residue after 72% sulfuric acid treatment
⁵ Hemicellulose = NDF − ADF

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