scholarly journals Poultry-beneficial solid-state Bacillus amyloliquefaciens B-1895 fermented soybean formulation

2015 ◽  
Vol 34 (1) ◽  
pp. 25-28 ◽  
Author(s):  
Vladimir CHISTYAKOV ◽  
Vyacheslav MELNIKOV ◽  
Michael L. CHIKINDAS ◽  
Maiko KHUTSISHVILI ◽  
Avtandil CHAGELISHVILI ◽  
...  
Keyword(s):  
Solid State ◽  
Bacillus Amyloliquefaciens ◽  
Fermented Soybean

scholarly journals Isolation of a Highly Efficient Antigenic-Protein-Degrading Bacillus amyloliquefaciens and Assessment of Its Safety

Animals ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 1144
Author(s):  
Yang Li ◽  
Baozhu Guo ◽  
Chong Li ◽  
Weiwei Wang ◽  
Zhengke Wu ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Toxicity Test ◽  
Bacillus Amyloliquefaciens ◽  
Dry Matter ◽  
Acute Oral Toxicity ◽  
Oral Toxicity ◽  
Highly Efficient

The aims of this study were to screen and isolate a highly efficient strain from the rumen of a cow that can degrade the antigenic soy proteins in soybean meal (SBM) and improve the nutritional value of SBM by fermenting it with this strain. The safety of this strain was investigated with an acute oral toxicity test. A Bacillus amyloliquefaciens strain was successfully screened with plate tests and fermentation. After solid state fermentation of SBM with B. amyloliquefaciens for 24 h, the amounts of glycinin and β-conglycinin, two major antigenic proteins in SBM, decreased by 92.32% and 85.05%, respectively. The crude protein content in the fermented soybean meal (FSBM) increased by 17.54% compared with that in SBM. Notably, the trichloroacetic-acid-soluble protein (TCA-SP) content, particularly small peptides and free amino acids, was 9.97-fold higher in FSBM than in SBM. The in vitro dry matter digestibility and digestible energy of SBM increased from 62.91% to 72.52% and from 10.42 MJ/kg to 13.37 MJ/kg (dry matter basis), respectively, after fermentation. The acute oral toxicity test suggested that the strain exerted no harmful effects on the relative organ weights, the morphological tissue structure, or the health of mice. These results indicate that the B. amyloliquefaciens strain isolated in this study is a safe strain for animals, and could be used to improve the nutritional quality of SBM by solid-state fermentation.

scholarly journals Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with Bacillus amyloliquefaciens 245

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1693
Author(s):  
Su Jin Heo ◽  
Ah-Jin Kim ◽  
Min-Ju Park ◽  
Kimoon Kang ◽  
Do Yu Soung
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Bacillus Amyloliquefaciens ◽  
Radical Scavenging ◽  
Brown Rice ◽  
Functional Health ◽  
Total Phenolic ◽  
Fermented Foods ◽  
Phenolic Contents ◽  
Flight Mass Spectrometry

Fermented foods have several advantages, including increased nutritional value, improved bioavailability, and functional health properties. We examined that these outcomes were also observed in fermented mixed grains (FMG) containing wheat germ, wheat bran, oats, brown rice, barley, quinoa, and lentils following solid-state fermentation (SSF) by Bacillus amyloliquefaciens 245. The metabolic profile during fermentation was screened using capillary electrophoresis time-of-flight mass spectrometry (CE-TOF-MS). The amino acids were quantitatively measured for the validation of the changes in metabolites. The activity of enzymes (e.g., amylase, protease, and fibrinolysis) and antioxidant capacity was also assessed to elucidate the functionality of FMG. The essential amino acid contents gradually increased as fermentation progressed. As the metabolites involved in the urea cycle and polyamine pathway were changed by fermentation, arginine was used as a substance to produce citrulline, ornithine, and agmatine. FMG showed dramatic increases in enzyme activity. FMG incubated for 36 h also displayed higher total phenolic contents and free radical scavenging ability than MG. The data suggest that FMG produced by Bacillus amyloliquefaciens 245 possess improved nutritional and functional quality, leading to their potential use as dietary supplements.

Production of protease by Bacillus amyloliquefaciens in solid-state fermentation and its application in the unhairing of hides and skins

1995 ◽  
Vol 30 (5) ◽  
pp. 457-462 ◽  
Author(s):  
S. George ◽  
V. Raju ◽  
M.R.V. Krishnan ◽  
T.V. Subramanian ◽  
Kunthala Jayaraman
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Bacillus Amyloliquefaciens
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