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
文献类型： 外文期刊
作者： Du, Tonghao 1 ; Xiong, Shijin 1 ; Wang, Li 3 ; Liu, Guangxian 3 ; Guan, Qianqian 1 ; Xie, Mingyong 1 ; Xiong, Tao 1 ; Huang, Jinqing 3 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China
2.Nanchang Univ, Sch Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China
3.Jiangxi Acad Agr Sci, Inst Agr Prod Proc, 602 Nanlian Rd, Nanchang 330200, Jiangxi, Peoples R China
关键词： Corn and soybean meal mixture; Two-stage fermentation; Microbial community; Physicochemical property; O2PLS analysis
期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.9； 五年影响因子：3.2 ）
ISSN： 1226-7708
年卷期： 2023 年
页码：
收录情况： SCI
摘要： 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, beta-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.
- 相关文献
作者其他论文 更多>>
-
Characterization of a novel gammapartitivirus infecting the phytopathogenic fungus Pyricularia oryzae
作者：Fan, Yu;Zhao, Wenhua;Tang, Xiaolin;Wang, Li;Yang, Mei;Zhou, Erxun;He, Zhenrui;Yang, Yingqing;Cheng, Baoping
关键词：
-
Inhibition of cinnamic acid and its derivatives on polyphenol oxidase: Effect of inhibitor carboxyl group and system pH
作者：Jiang, Hongwei;Zhou, Lei;Wang, Yue;Peng, Shengfeng;Yu, Wenzhi;Tian, Yuqing;Liu, Junping;Liu, Wei;Liu, Guangxian;Liu, Wei
关键词：Polyphenol oxidase; Cinnamic acid; Inhibition; Carboxyl groups; pH
-
Genome characterization of a novel narnavirus infecting the plant-pathogenic fungus Ustilaginoidea virens
作者：He, Zhenrui;Zhao, Wenhua;Fan, Yu;Wang, Li;Yang, Mei;Zhou, Erxun;Yang, Yingqing
关键词：
-
Effects of fermentation with Lactiplantibacillus plantarum NCU116 on the antihypertensive activity and protein structure of black sesame seed
作者：Du, Tonghao;Xu, Xiaoyan;Xiong, Shijin;Zhang, Linli;Xu, Yazhou;Zhao, Xueting;Huang, Tao;Xiao, Muyan;Xiong, Tao;Xie, Mingyong;Xiong, Tao;Xie, Mingyong;Huang, Jinqing;Huang, Tao;Xiao, Muyan
关键词：Black sesame seed; Fermentation; ACE inhibitory peptide; Protein structure; In silico screening; Molecular docking analysis
-
ACE inhibitory peptides from enzymatic hydrolysate of fermented black sesame seed: Random forest-based optimization, screening, and molecular docking analysis
作者：Du, Tonghao;Xu, Yazhou;Xu, Xiaoyan;Xiong, Shijin;Zhang, Linli;Dong, Biao;Huang, Tao;Xiao, Muyan;Xiong, Tao;Xie, Mingyong;Xiong, Tao;Xie, Mingyong;Huang, Jinqing;Huang, Tao;Xiao, Muyan
关键词：Black sesame seeds; RF-PSO optimization; Peptides; Angiotensin-I-converting enzyme; Inhibitory mechanism
-
Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai
作者：Xiong, Shijin;Xu, Xiaoyan;Zhang, Linli;Du, Tonghao;Huang, Tao;Xiong, Tao;Xie, Mingyong;Xiong, Shijin;Xu, Xiaoyan;Zhang, Linli;Du, Tonghao;Huang, Tao;Xiong, Tao;Xie, Mingyong;Huang, Tao;Huang, Jinqing;Ren, Hongbing;Xiong, Tao
关键词：Laotan Suancai; Characteristic flavor; Metatranscriptome sequencing; Active microbiota succession; Metabolic pathway; Core functional microbes; Drivers
-
Insight into the molecular mechanism underlying the enhancement of antioxidant activity in ovalbumin by high-energy electron beam irradiation
作者：Chen, Haiqi;Bian, Zhongyue;Wen, Pingwei;Wang, Hui;Hu, Yueming;Tu, Zongcai;Hu, Yueming;Tu, Zongcai;Liu, Guangxian;Hu, Yueming;Wang, Hui;Liu, Guangxian
关键词：Ovalbumin; Antioxidant activity; Irradiation; Oxidation sites; Mass spectrometry
