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Monitoring of critical parameters in thermophilic solid-state fermentation process of soybean meal using NIR spectroscopy and chemometrics

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Abstract

Monitoring of critical process parameters was conducted by combining near infrared (NIR) spectroscopy and chemometrics to achieve real-time measurements and adjustments of thermophilic solid-state fermentation of soybean meal (SBM). Fermentation was conducted by Bacillus licheniformis YYC4 under the conditions of unsterilized SBM 20 g, inoculation 107 CFU g-1 wet basis, ratio of substrate to water 1:1.8 (g mL-1), MgSO4 0.12%, and 55 °C for 60 h in a 150 mL beaker. During fermentation, pH increased from 6.60 to 9.21 (0–50 h), followed by a slight change to 9.09 (50–60 h). Moisture decreased gradually from 66.62 to 58.01%. Soluble protein decreased slightly from 4.92 to 4.48% (0–2 h) before increasing significantly to 16.26% (30 h) and 18.57% (50 h). Then, it decreased to 17.19% at the end of fermentation (60 h). Trypsin inhibitor (TI) activity remained almost no change within 0–6 h before decreasing from 8.19 to 3.19 mg g-1 (50 h). After that, a further decrease to 2.15 mg g-1 (60 h) was observed. Based on offline analytics, synergy interval partial least squares (siPLS) models were established to monitor these variables after spectral pretreatment. Root mean squared errors (RMSEP) and coefficient of determination (RP) of prediction could achieve 0.169 and 0.9781, 0.313% and 0.9909, 0.681% and 0.9883, 0.236 mg g-1 and 0.9916 for pH, moisture, soluble protein and TI contents respectively, with an acceptable accuracy. The satisfactory prediction model underpins the potential of NIR spectroscopy in bioprocess monitoring applications.

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Acknowledgements

This study was supported by grants from National Natural Science Foundation of China (31972208), Primary Research & Development Plan of Jiangsu Province (BE2021337, BE2020329) and Agricultural Science and Technology Support Program of Zhenjiang in China (NY2020014).

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Authors and Affiliations

  1. School of Food and Biological Engineering, Jiangsu University, 212013, Zhenjiang, China

    Chunhua Dai, Xueting Xu, Wei Huang, Pengfei Yan, Yizhi Hou, Ronghai He & Haile Ma

  2. Institute of Food Physical Processing, Jiangsu University, 212013, Zhenjiang, China

    Chunhua Dai, Ronghai He & Haile Ma

Authors
  1. Chunhua Dai
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  2. Xueting Xu
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  3. Wei Huang
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Contributions

Chunhua Dai, Xueting Xu and Wei Huang: Investigation, Data curation, Formal analysis, Writing-original draft; Pengfei Yan and Yizhi Hou: Writing-Reviewing & Editing, Checking English language; Ronghai He and Haile Ma: Supervision.

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Correspondence to Ronghai He.

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Dai, C., Xu, X., Huang, W. et al. Monitoring of critical parameters in thermophilic solid-state fermentation process of soybean meal using NIR spectroscopy and chemometrics. Food Measure 17, 576–585 (2023). https://doi.org/10.1007/s11694-022-01628-3

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  • DOI: https://doi.org/10.1007/s11694-022-01628-3

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