Open AccessStudy of Effect of Mixed Culture of Probiotic Microorganisms on the Efficiency of Fermentative Hydrolysis of Soybean Processing Products
Author(s) -
Olga Kalashnikova,
Станислав Сухих,
Olga Kriger,
Olga Babich,
K Laricheva
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/852/1/012040
Subject(s) - stachyose , food science , probiotic , raffinose , soybean meal , fermentation , lactobacillus plantarum , microorganism , bacillus subtilis , aspergillus niger , prebiotic , biology , bacillus licheniformis , chemistry , trypsin inhibitor , microbiology and biotechnology , sucrose , bacteria , biochemistry , lactic acid , trypsin , enzyme , raw material , ecology , genetics
Soybean meal (SM) is the main protein source for animals. However, certain anti-nutritional factors such as trypsin inhibitor, glycinin, raffinose, stachyose and others reduce its nutritional value, and inhibit the growth and development of animals. Fermentation of soybean meal is an economical alternative which improves nutritional properties of soybean meal due to both biodegradation of anti-nutritional factors, proteins, fibers, and probiotic and prebiotic production, which can subsequently improve taste and digestibility of nutrients. The purpose of this work is to study the effect of a selected consortium of probiotic microorganisms on the composition of fermented soybean meal (FSM). Experiments showed that the introduction of a mixed culture including strains Bacillus subtilis B7046, Aspergillus niger F1270, Saccharomyces cerevisiae Y4659, Lactobacillus plantarum K9 B5466 led to an increase in the content of easily digestible protein in the fermented soybean meal and a decrease in the content of anti-nutrional factors.