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Two-stage fermentation of corn and soybean meal mixture by Bacillus subtilis and Lactobacillus acidophilus to improve feeding value: optimization, physicochemical property, and microbial community

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Abstract

Microbial treatment can reduce the antinutritional factors and allergenic proteins in corn-soybean meal mixture (CSMM), but the role of the microbial community in hypoallergenicity and digestibility during the fermentation process remains unclear. Therefore, the fermentation strains of Bacillus and LAB were determined, and the compatibility and fermentation process of two-stage solid fermentation composite bacteria were optimized, and the dynamic changes in physicochemical property and microbial community during two-stage fermentation were investigated. Results showed that Bacillus subtilis NCUBSL003 and Lactobacillus acidophilus NCUA065016 were the best fermentation combinations. The optimal fermentation conditions were inoculum 7.14%, solid–liquid ratio of 1:0.88 and fermentation time of 74.30 h. The contents of TI, β-conglycinin and glycinin decreased significantly after fermentation. Besides, TCA-SP, small peptides and FAA increased. Bacillus and Lactobacillus were the main genera. Pathogenic bacteria genera were inhibited effectively. This study suggests the feasibility of two-stage fermentation in improving the nutrient values and safety of the CSMM.

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Acknowledgements

This work was supported by the Basic Research and Talent Cultivation Project of Jiangxi Academy of Agricultural Sciences (No. JXSNKYJCRC202321), Open Project Program of the State Key Laboratory of Food Science and Technology, Nanchang University (No. SKLF-KF-202206), Key Research and Development Program of Jiangxi Province (20223BBF61024), Central Guidance for Local Scientific and Technological Development Funds (20221ZDF03018), Ten Main Directions of Agricultural Science and Technology Innovation of the “14th Five-Year Plan” Guangdong Province (Project No. 2022SDZG04), and Vegetable Industry Technology System Post Expert Project of Jiangxi Province (Project No. JXARS-06).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China

    Tonghao Du, Shijin Xiong, Qianqian Guan, Mingyong Xie & Tao Xiong

  2. School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, China

    Tonghao Du, Shijin Xiong, Qianqian Guan, Mingyong Xie & Tao Xiong

  3. Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, 602 Nanlian Road, Nanchang, 330200, Jiangxi, China

    Li Wang, Guangxian Liu & Jinqing Huang

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  1. Tonghao Du
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Contributions

TD: conceiving and designing research, conducting experiments and writing original draft. SX: investigation, methodology, validation. LW: methodology, visualization, software. QG: methodology, software, formal analysis. MX, TX: supervision, conceptualization, project administration. JH, GL: resources, supervision, project administration, funding acquisition.

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Correspondence to Guangxian Liu or Jinqing Huang.

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Du, T., Xiong, S., Wang, L. et al. Two-stage fermentation of corn and soybean meal mixture by Bacillus subtilis and Lactobacillus acidophilus to improve feeding value: optimization, physicochemical property, and microbial community. Food Sci Biotechnol 33, 1207–1219 (2024). https://doi.org/10.1007/s10068-023-01426-7

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