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Degradation of Phytic Acid and Soy Protein in Soy Meal via Co-fermentation of Aspergillus oryzae and Aspergillus ficuum

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

The usage of soy meal (SM) as a protein source for young monogastric animals is limited by the presence of antinutritional factors. To address this problem, fermentation was applied to simultaneously degrade phytic acid and soy protein in SM. Aspergillus oryzae (ATCC 9362) and Aspergillus ficuum (ATCC 66876), sources of protease and thermostable phytase, respectively, were co-fermented using a two-stage temperature protocol: 36.5 °C (0–28 h), then 50 °C (28–40 h). The two-stage co-fermentation approach achieved a 17 % increase of phytic acid degradation compared to A. oryzae fermentation and 72 % increase in protein degree of hydrolysis (DH) compared to A. ficuum fermentation. The two-stage temperature fermentation produced a 27 % increase in phytic acid degradation and 90 % increase in DH compared to a single-stage fermentation. The fermented SM with reduced levels of antinutritional factors would serve as high quality feedstuff.

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Abbreviations

AF:

Two-stage incubation of A. ficuum

AO:

Two-stage incubation of A. oryzae

AOF:

Two-stage co-fermentation of A. oryzae and A. ficuum

ATCC:

American Type Culture Collection

DH:

Degree of hydrolysis

FSM:

Fermented soy meal

SM:

Soy meal

AOFC:

Single-stage co-fermentation of A. oryzae and A. ficuum

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Acknowledgments

The authors are grateful to the Department of Grain Science and Industry, Kansas State University, and Kansas Soybean Commission for funding this project.

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Authors and Affiliations

  1. Grain Science and Industry Department, Kansas State University, Manhattan, KS, 66502, USA

    Liyan Chen, Praveen V. Vadlani & Ronald L. Madl

  2. Biology and Microbiology Department, South Dakota State University, Brookings, SD, 57006, USA

    William Gibbons

Authors
  1. Liyan Chen
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  2. Praveen V. Vadlani
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  3. Ronald L. Madl
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  4. William Gibbons
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Correspondence to Liyan Chen.

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Chen, L., Vadlani, P.V., Madl, R.L. et al. Degradation of Phytic Acid and Soy Protein in Soy Meal via Co-fermentation of Aspergillus oryzae and Aspergillus ficuum . J Am Oil Chem Soc 93, 45–50 (2016). https://doi.org/10.1007/s11746-015-2754-9

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  • DOI: https://doi.org/10.1007/s11746-015-2754-9

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