Open AccessEvaluation of thermo-mechanical and microbial-facilitated processing on the chemical composition of soybean meal
Author(s) -
Wara Pratitis Sabar Suprayogi,
Adı Ratriyanto,
Novi Akhirini,
Rendi Fathoni Hadi,
Wahyu Setyono,
Agung Irawan
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 - 10.1088/1755-1315/902/1/012026
Subject(s) - aspergillus oryzae , fermentation , food science , bacillus subtilis , chemistry , soybean meal , microbial inoculant , composition (language) , chemical composition , meal , inoculation , biology , bacteria , horticulture , raw material , linguistics , philosophy , organic chemistry , genetics
A laboratory experiment was conducted to examine the effects of microbial fermentation using Bacillus subtilis and Aspergillus oryzae on the chemical composition of a commercial soybean meal (SBM). Five quadruplicate samples of SBM were subjected to four treatments with one batch serves as a control. The treatments were steam conditioning treatment (P1) where the other three groups were further fermented with B. subtilis (P2), A. oryzae (P3), and the combination of B. subtilis + A. oryzae (P4). The results showed that bacterial and fungal inoculation increased crude protein (CP) content when compared to control (p 0.05). However, this treatment decreased ADF content (p<0.05). Ether extract (EE), ash, non-fibrous carbohydrates (NFC), and total phosphorus contents were not affected by the treatments. To conclude, fermentation either with bacterial or fungal inoculants was effective to improve the chemical composition of SBM as indicated by increasing CP and decreasing fiber contents of SBM.