Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 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.

PubMed Disclaimer

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

References

    1. Álvarez-Estrada Á, Martínez-Martínez S, Martín C-BG, García-Iglesias M-J, Pérez-Martínez C, Yubero-Delgado S, Guizzo JA, Frandoloso R, Rodríguez-Ferri E-F. Immunogenic characterization of vaccines based on Haemophilus parasuis Nagasaki strain, OmpP2, OmpP5 and OmpD15, in colostrum-deprived pigs experimentally challenged with the same strain. Res. Vet. Sci. 2018;119:292–301. doi: 10.1016/j.rvsc.2018.07.009. - DOI - PubMed
    1. AOAC. Official methods of analysis of AOAC International. Arlington: AOAC (1990)
    1. Barros L, Carvalho AM, Morais JS, Ferreira ICFR. Strawberry-tree, blackthorn and rose fruits: detailed characterisation in nutrients and phytochemicals with antioxidant properties. Food Chem. 2010;120:247–254. doi: 10.1016/j.foodchem.2009.10.016. - DOI
    1. Beshiru A, Igbinosa IH, Omeje FI, Ogofure AG, Eyong MM, Igbinosa EO. Multi-antibiotic resistant and putative virulence gene signatures in Enterococcus species isolated from pig farms environment. Microb. Pathog. 2017;104:90–96. doi: 10.1016/j.micpath.2017.01.020. - DOI - PubMed
    1. Canibe N, Jensen BB. Fermented liquid feed—microbial and nutritional aspects and impact on enteric diseases in pigs. Anim. Feed Sci. Technol. 2012;173:17–40. doi: 10.1016/j.anifeedsci.2011.12.021. - DOI

LinkOut - more resources