ArticleAMB Express2021
Nutritional quality improvement of soybean meal by Bacillus velezensis and Lactobacillus plantarum during two-stage solid- state fermentation.
Article in AMB Express, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed, 54 citations in OpenAlex.
- Value-adding soybean meal via solid-state fermentation withFood chemistry: X · 2026Article
- Effect of fermented soybean meal supplementation and birth weight of broiler on performance, hematochemical parameters, and lactic acid bacteria composition under tropical conditions.Poultry science · 2026Article
- Valorization of Soybean Meal: From Conventional Feed Ingredient to Multifunctional Protein Resource for Food, Biotechnology, and Sustainable Applications.Molecules (Basel, Switzerland) · 2026Review
- Effects of microbial-phytase co-fermentation of sorghum on growth performance, nutrient utilization, digestive enzyme activities and cecal microbiota in meat ducks.Poultry science · 2026Article
- Article
- Optimization of solid-state fermentation process of diets and its effects on growth performance and intestinal function in growing pigs.Animal microbiome · 2026Article
- Self-Induced Anaerobic Fermented Products ofAnimals : an open access journal from MDPI · 2026Article
- Fermented Soybean Meal and Its Application in Animal Husbandry: A Review.Microorganisms · 2026Review
- Liquid Microbial-Enzymatic Co-Fermentation of Walnut and Sesame Meals and Its Effects on Nutrient Digestibility in Growing Pigs.Animals : an open access journal from MDPI · 2026Article
- Development of a Liquid Microbial Enzyme Synergistic Fermentation Process for Strong-Aroma and Soy-Sauce-Aroma Fresh Distiller's Grains and the Evaluation of Their Nutritional Value in Pigs.Animals : an open access journal from MDPI · 2026Article
- Improvement of protein quality and reduction of anti-nutritional factors in soybean meal by solid-state fermentation withBiotechnology reports (Amsterdam, Netherlands) · 2025Article
- Multi-Omics Insights into the Impact of Fermented Wheat Bran-Soybean Meal-Animals : an open access journal from MDPI · 2025Article
- Anti-Nutritional Factors of Plant Protein Feeds for Ruminants and Methods for Their Elimination.Animals : an open access journal from MDPI · 2025Review
- Pretreatment of Palm Kernel Cake by Enzyme-Bacteria and Its Effects on Growth Performance in Broilers.Animals : an open access journal from MDPI · 2025Article
- Effects of fermented diet on reproductive performance and fecal microbiota for late-gestation sows.Frontiers in nutrition · 2025Article
- Optimization of Fermentation Process ofFoods (Basel, Switzerland) · 2024Article
- Whole-genome sequencing and assessment of a novel protein- and gossypol-degrading Bacillus subtilis strain isolated from intestinal digesta of Tibetan Pigs.BMC microbiology · 2024Article
- Citric Acid by-Product Fermentation byVeterinary sciences · 2024Article
- Cellulase with Bacillus velezensis improves physicochemical characteristics, microbiota and metabolites of corn germ meal during two-stage co-fermentation.World journal of microbiology & biotechnology · 2024Article
- Effect of extrusion on energy and nutrient digestibility of lentil-based diets containing either supplemental plant or animal protein fed to growing pigs.Translational animal science · 2024Article
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
Bacillus velezensis is widely used for agricultural biocontrol, due to its ability to enhance plant growth while suppressing the growth of microbial pathogens. However, there are few reports on its application in fermented feed. Here, a two-stage solid-state fermentation process using Bacillus velezensis followed by Lactobacillus plantarum was developed to degrade antinutritional factors (ANFs) and improve soybean meal (SBM) nutrition for animal feed. The process was evaluated for performance in degrading SBM antinutritional factors, dynamic changes in physicochemical characteristics, microorganisms and metabolites. After two-stage fermentation, degradation rates of glycinin and β-conglycinin contents reached 78.60% and 72.89%, respectively. The pH of fermented SBM (FSBM) decreased to 4.78 ± 0.04 and lactic acid content reached 183.38 ± 4.86 mmol/kg. NSP-degrading enzymes (Non-starch polysaccharide, NSPases) and protease were detected from the fermented product, which caused the changed microstructure of SBM. Compared to uninoculated SBM, FSBM exhibited increased proportions of crude protein (51.97 ± 0.44% vs. 47.28 ± 0.34%), Ca, total phosphorus (P), and trichloroacetic acid-soluble protein (11.79 ± 0.13% vs. 5.07 ± 0.06%). Additionally, cellulose and hemicellulose proportions declined by 22.10% and 39.15%, respectively. Total amino acid content increased by 5.05%, while the difference of AA content between the 24 h, 48 h and 72 h of fermentation was not significant (P > 0.05). Furthermore, FSBM also showed antibacterial activity against Staphylococcus aureus and Escherichia coli. These results demonstrated that two-stage SBM fermentation process based on Bacillus velezensis 157 and Lactobacillus plantarum BLCC2-0015 is an effective approach to reduce ANFs content and improve the quality of SBM feed.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.