Optimization of Solid-State Fermentation with Lactobacillus brevis and Aspergillus oryzae for Trypsin Inhibitor Degradation in Soybean Meal

doi:10.1016/S2095-3119(13)60305-6

Journal of Integrative Agriculture ›› 2013, Vol. 12 ›› Issue (5): 869-876.DOI: 10.1016/S2095-3119(13)60305-6

Optimization of Solid-State Fermentation with Lactobacillus brevis and Aspergillus oryzae for Trypsin Inhibitor Degradation in Soybean Meal

GAO You-ling, WANG Cai-sheng, ZHU Qiu-hua , QIAN Guo-ying

Laboratory of Aquatic Molecular Nutrition and Physiology, College of Biological and Environmental Sciences, Zhejiang Wanli Univerisity, Ningbo 315100, P.R.China

收稿日期:2011-11-22 出版日期:2013-05-01 发布日期:2013-05-01
通讯作者: Correspondence QIAN Guo-ying, Tel/Fax: +86-574-88222298, E-mail: qiangy@zwu.edu.cn
作者简介:GAO You-ling, Tel: +86-574-88223277, E-mail: gaoyl@zwu.edu.cn
基金资助:
This work was supported by a research project of the Science and Technology Key Group in Zhejiang Province, and the research projects from the Science and Technology Department of Zhejiang Province, China (2009C12068).

Optimization of Solid-State Fermentation with Lactobacillus brevis and Aspergillus oryzae for Trypsin Inhibitor Degradation in Soybean Meal

GAO You-ling, WANG Cai-sheng, ZHU Qiu-hua , QIAN Guo-ying

Laboratory of Aquatic Molecular Nutrition and Physiology, College of Biological and Environmental Sciences, Zhejiang Wanli Univerisity, Ningbo 315100, P.R.China

Received:2011-11-22 Online:2013-05-01 Published:2013-05-01
Contact: Correspondence QIAN Guo-ying, Tel/Fax: +86-574-88222298, E-mail: qiangy@zwu.edu.cn
About author:GAO You-ling, Tel: +86-574-88223277, E-mail: gaoyl@zwu.edu.cn
Supported by:
This work was supported by a research project of the Science and Technology Key Group in Zhejiang Province, and the research projects from the Science and Technology Department of Zhejiang Province, China (2009C12068).

摘要/Abstract

摘要： The aim of the present study was to optimize trypsin inhibitor degradation in soybean meal by solid-state fermentation (SSF) with Lactobacillus brevis and Aspergillus oryzae, and to determine the effect of SSF on phytic acid, crude protein, crude fat, and amino acid profile. Response surface methodology (RSM) with Box-Behnken design was used to optimize SSF. The optimal conditions derived from RSM for L. brevis fermentation were: pH=5.1; inoculum size=10%; duration=72 h; substrate to water ratio=1.5. The minimum content of trypsin inhibitors was 6.4 mg g-1 dry matter. The optimal conditions derived from RSM for A. oryzae fermentation were: substrate to water ratio= 0.81; inoculum size=4%; duration=120 h. The minimum content of trypsin inhibitors was 1.6 mg g-1 dry matter. Both L. brevis and A. oryzae decreased trypsin inhibitors dramatically (57.1 and 89.2% respectively). L. brevis fermentation did not affect phytic acid (0.4%) and crude fat (5.2%) considerably, whereas A. oryzae fermentation degraded phytic acid (34.8%) and crude fat (22.0%) contents to a certain extent. Crude protein content was increased after both fermentation (6.4 and 12.9% for L. brevis and A. oryzae respectively). Urease activity was reduced greatly (83.3 and 58.3% for L. brevis and A. oryzae respectively). In conclusion, SSF with A. oryzae and L. brevis reduced trypsin inhibitor content and modified major macronutrients in soybean meal.

关键词: Aspergillus oryzae , Lactobacillus brevis , response surface methodology , solid-state fermentation , soybean meal , trypsin inhibitors

Abstract: The aim of the present study was to optimize trypsin inhibitor degradation in soybean meal by solid-state fermentation (SSF) with Lactobacillus brevis and Aspergillus oryzae, and to determine the effect of SSF on phytic acid, crude protein, crude fat, and amino acid profile. Response surface methodology (RSM) with Box-Behnken design was used to optimize SSF. The optimal conditions derived from RSM for L. brevis fermentation were: pH=5.1; inoculum size=10%; duration=72 h; substrate to water ratio=1.5. The minimum content of trypsin inhibitors was 6.4 mg g-1 dry matter. The optimal conditions derived from RSM for A. oryzae fermentation were: substrate to water ratio= 0.81; inoculum size=4%; duration=120 h. The minimum content of trypsin inhibitors was 1.6 mg g-1 dry matter. Both L. brevis and A. oryzae decreased trypsin inhibitors dramatically (57.1 and 89.2% respectively). L. brevis fermentation did not affect phytic acid (0.4%) and crude fat (5.2%) considerably, whereas A. oryzae fermentation degraded phytic acid (34.8%) and crude fat (22.0%) contents to a certain extent. Crude protein content was increased after both fermentation (6.4 and 12.9% for L. brevis and A. oryzae respectively). Urease activity was reduced greatly (83.3 and 58.3% for L. brevis and A. oryzae respectively). In conclusion, SSF with A. oryzae and L. brevis reduced trypsin inhibitor content and modified major macronutrients in soybean meal.

Key words: Aspergillus oryzae , Lactobacillus brevis , response surface methodology , solid-state fermentation , soybean meal , trypsin inhibitors

GAO You-ling, WANG Cai-sheng, ZHU Qiu-hua , QIAN Guo-ying. Optimization of Solid-State Fermentation with Lactobacillus brevis and Aspergillus oryzae for Trypsin Inhibitor Degradation in Soybean Meal[J]. Journal of Integrative Agriculture, 2013, 12(5): 869-876.

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Optimization of Solid-State Fermentation with Lactobacillus brevis and Aspergillus oryzae for Trypsin Inhibitor Degradation in Soybean Meal

Optimization of Solid-State Fermentation with Lactobacillus brevis and Aspergillus oryzae for Trypsin Inhibitor Degradation in Soybean Meal

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