Effect of Glucose Concentration on the Biomass and Phytase Productions and the Reduction of the Phytic Acid Content in Canola Meal by Aspergillus carbonarius during a Solid-State Fermentation Process

Abstract Bacillus velezensis is widely used for agricultural biocontrol, due to its ability to enhance plant growth while suppressing the growth of microbial pathogens. However, there are few reports on its application in fermented feed. Here, a two-stage solid-state fermentation process using Bacillus velezensis followed by Lactobacillus plantarum was developed to degrade antinutritional factors (ANFs) and improve soybean meal (SBM) nutrition for animal feed. The process was evaluated for performance in degrading SBM antinutritional factors, dynamic changes in physicochemical characteristics, microorganisms and metabolites. After two-stage fermentation, degradation rates of glycinin and β-conglycinin contents reached 78.60% and 72.89%, respectively. The pH of fermented SBM (FSBM) decreased to 4.78±0.04 and lactic acid content reached 183.38±4.86 mmol/kg. NSP-degrading enzymes (Non-starch polysaccharide, NSPases) and protease were detected from the fermented product, which caused the changed microstructure of SBM. Compared to uninoculated SBM, FSBM exhibited increased proportions of crude protein (51.97±0.44% vs. 47.28±0.34%), Ca, total phosphorus (P), and trichloroacetic acid-soluble protein (11.79±0.13% vs. 5.07±0.06%). Additionally, cellulose and hemicellulose proportions declined by 22.10% and 39.15%, respectively. Total amino acid content increased by 5.05%，while the difference of AA content between the 24h, 48 h and 72 h of fermentation was not significant (P＞0.05). Furthermore, FSBM also showed antibacterial activity against Staphylococcus aureus and Escherichia coli. These results demonstrated that two-stage SBM fermentation process based on Bacillus velezensis 157 and Lactobacillus plantarum BLCC2-0015 is an effective approach to reduce ANFs content and improve the quality of SBM feed.

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Production of phytase byAspergillus ficuum and reduction of phytic acid content in canola meal

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2740540306 ◽

1991 ◽

Vol 54 (3) ◽

pp. 355-365 ◽

Cited By ~ 22

Author(s):

V C Nair ◽

J Laflamme ◽

Z Duvnjak

Keyword(s):

Phytic Acid ◽

Acid Content ◽

Canola Meal ◽

Phytic Acid Content

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Perubahan Anti Nutrisi pada Silase Buah Semu Jambu Mete sebagai Pakan dengan menggunakan Berbagai Aras Tepung Gaplek dan Lama Pemeraman (Change of Antinutritive Value of Chestnut Fruit (Anacardium occidentale) Silage in Combination with Various Level of

Buletin Peternakan ◽

10.21059/buletinpeternak.v34i2.93 ◽

2012 ◽

Vol 34 (2) ◽

pp. 82 ◽

Cited By ~ 1

Author(s):

Bernadete Barek Koten

Keyword(s):

Key Words ◽

Phytic Acid ◽

Acid Content ◽

Fermentation Process ◽

Fresh Fruit ◽

Anacardium Occidentale ◽

Feed Ingredient ◽

Phytic Acid Content ◽

Fermentation Time

The objective of this experiment was to evaluate antinutritive value of chestnut fruit silage in combination with various level of cassava meal addition and time of fermentation. The study was conducted for 8 month at Ratulodong countryside, district of Tanjung Bunga and at Nutrition and Fodder Laboratory. This experiment was conducted in 2 treatment factors with 3 replication. The first factor was various level of cassava meal e.i. 0, 3, 6, and 9%, and the second factor was time of fermentation e.i. 20, 40, and 60 days. The result showed that silage technonogy with various cassava meal level and fermentation time significantly (P<0.01) decreased antinutritive value of chestnut fruit. Tannin content decreased in line with increasing level of cassava meal and time of fermentation. Higher tannin at 0% cassava meal with fermentation time of 20 days (0.35%), and lower at 3% cassava meal with fermentation time of 40 days (0.06%). The highest phytic acid content at 9% cassava meal with fermentation time of 40 days (5.48%), and the lowest at 6% cassava meal with fermentation time of 20 days (2.38%). Tannin and phytic acid content were decreased during fermentation process and lower than fresh fruit chestnut. It could be concluded that silage technonogy could be applied at chestnut fruit. This technology increased the benefit of chestnut fruit as feed ingredient because it decreased antinutritive value. The lowest antinutritive value at 0% cassava meal with fermentation time of 60 days.(Key words: Silage, Chestnut fruit, Cassava meal, Fermentation time, Tannin, Phytic acid)

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