Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 68, Issue -, Pages 619-625Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2015.12.002
Keywords
Soybean meal; Solid-state fermentation; Bacillus amyloliquefaciens; Antioxidant activity; Metal chelating activity
Categories
Ask authors/readers for more resources
To evaluate the impact of fermentation with Bacillus amyloliquefaciens U304 on nutritional quality and bioactivity of soybean meal (SBM), we analyzed the solid-state fermentation process for Bacillus amyloliquefaciens, Lactobacillus spp., and Saccharomyces cerevisiae. B. amyloliquefaciens showed significant improvement in nutritional quality and bioactivity by removing the protein- and carbohydrate-based anti-nutritional factors (ANFs), as well as allergens. The total phenolic content, reducing power, free radical scavenging ability, and Ca2+ chelating ability of SBM, as indicators of the antioxidant activity, increased to 195.8, 201.7% (at 10 mg/mL), 136.6% (at 10 mg/mL), and 122.3%, respectively, after Bacillus fermentation. S. cerevisiae decomposed carbohydrate-based but not protein-based ANFs, and fermentation with this organism produced similar values of the antioxidant markers of unfermented soybean meal, except for the reducing power (160.0% at 10 mg/mL). Lactobacillus spp. was only effective for decreasing the activity of trypsin inhibitors, but not other ANFs, resulting in lower bioactivity of fermented soybean meal. B. amyloliquefaciens U304 can substantially improve both the nutritional quality and bioactivity of SBM. (C) 2015 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available