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. 2023 Sep 23;33(5):1207-1219.
doi: 10.1007/s10068-023-01426-7. eCollection 2024 Apr.

Two-stage fermentation of corn and soybean meal mixture by Bacillus subtilis and Lactobacillus acidophilus to improve feeding value: optimization, physicochemical property, and microbial community

Tonghao Du  1   2 , Shijin Xiong  1   2 , Li Wang  3 , Guangxian Liu  3 , Qianqian Guan  1   2 , Mingyong Xie  1   2 , Tao Xiong  1   2 , Jinqing Huang  3
Affiliations

Two-stage fermentation of corn and soybean meal mixture by Bacillus subtilis and Lactobacillus acidophilus to improve feeding value: optimization, physicochemical property, and microbial community

Tonghao Du et al. Food Sci Biotechnol. .

Abstract

Microbial treatment can reduce the antinutritional factors and allergenic proteins in corn-soybean meal mixture (CSMM), but the role of the microbial community in hypoallergenicity and digestibility during the fermentation process remains unclear. Therefore, the fermentation strains of Bacillus and LAB were determined, and the compatibility and fermentation process of two-stage solid fermentation composite bacteria were optimized, and the dynamic changes in physicochemical property and microbial community during two-stage fermentation were investigated. Results showed that Bacillus subtilis NCUBSL003 and Lactobacillus acidophilus NCUA065016 were the best fermentation combinations. The optimal fermentation conditions were inoculum 7.14%, solid-liquid ratio of 1:0.88 and fermentation time of 74.30 h. The contents of TI, β-conglycinin and glycinin decreased significantly after fermentation. Besides, TCA-SP, small peptides and FAA increased. Bacillus and Lactobacillus were the main genera. Pathogenic bacteria genera were inhibited effectively. This study suggests the feasibility of two-stage fermentation in improving the nutrient values and safety of the CSMM.

Supplementary information: The online version contains supplementary material available at 10.1007/s10068-023-01426-7.

Keywords: Corn and soybean meal mixture; Microbial community; O2PLS analysis; Physicochemical property; Two-stage fermentation.

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Conflict of interest statement

Conflict of interestThe authors declare that none of them have a conflict of interest regarding this manuscript.

Figures

Fig. 1
Fig. 1
Dynamic changes of content on (A) microbial content and (B) organic acid during fermentation process of CSMM
Fig. 2
Fig. 2
Beta-diversity in microbial communities calculated through principal coordinate analysis (PCoA)
Fig. 3
Fig. 3
Composition of microbial community during fermentation process at phylum (A) and genus (B)
Fig. 4
Fig. 4
Correlation analysis between microbial community and chemical properties: (A) the aerobic stage; (B) the anaerobic stage; CP crude protein; TCA-SP acid soluble protein; FAA free amino acids; SP small peptide content; Gly glycinin; Congly β-conglycinin; NDF neutral detergent fiber; LA lactic acid content
Fig. 5
Fig. 5
The predictive functions of microbial community during different fermentation time. (A) Level 1; (B) Level 2; (C) Level 3
See this image and copyright information in PMC

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