Preparation of fermented soybean meal by solid state fermentation

MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT FOOD TECHNOLOGY PREPARATION OF FERMENTED SOYBEAN MEAL BY SOLID-STATE FERMENTATION LECTURER: ASSOC PROF TRINH KHANH SON STUDENT: TRAN KIEU HUONG LUONG THI NGOC SANG SKL 0 Ho Chi Minh City, August, 2022 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT Thesis code: 2022-18116020 PREPARATION OF FERMENTED SOYBEAN MEAL BY SOLID-STATE FERMENTATION TRAN KIEU HUONG Student ID: 18116020 LUONG THI NGOC SANG Student ID: 18116034 Major: FOOD TECHNOLOGY Supervisor: ASSOC PROF TRINH KHANH SON Ho Chi Minh City, August 8th, 2022 i HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT Thesis code: 2022-18116020 PREPARATION OF FERMENTED SOYBEAN MEAL BY SOLID-STATE FERMENTATION TRAN KIEU HUONG Student ID: 18116020 LUONG THI NGOC SANG Student ID: 18116034 Major: FOOD TECHNOLOGY Supervisor: ASSOC PROF TRINH KHANH SON Ho Chi Minh City, August 8th, 2022 i ii ACKNOWLEDGEMENTS First of all, we would like to express our sincere and deep thanks to the teachers in the Department of Food Technology – Faculty of High-Quality Education – University of Technology and Education of Ho Chi Minh City for their dedication to conveying their knowledge during the past four years, creating all conditions for facilities and equipment to help us complete the thesis in the best way In particular, we would like to thank Assoc Prof Trinh Khanh Son who was very dedicated to helping, guiding, and imparting knowledge and experience to help us complete the graduation thesis on time Finally, we would like to thank our family and friends by our side for supporting us, giving us time to research the topic and wholeheartedly supporting us mentally during the course of the thesis We have tried to research and research to best complete the graduation thesis, but we are still limited in knowledge and experience, so there are bound to be shortcomings We hope to receive the contributions of teachers and friends to improve the topic Thank you very much! iii iv v vi vii viii REFERENCES [1] G L Cromwell, “Soybean Meal - The " Gold Standard ",” The Farmer’s Pride pp 9–11, 1999 [2] D Cromwell, “Soybean Meal–An Exceptional Protein Source,” 2015-01-29] http://www soymeal, org/ReviewPapers/ … pp 1–15, 2008 [Online] Available: http://www.soymeal.org/ReviewPapers/SBMExceptionalProteinSource.pdf [3] V Heuzé, G Tran, and S Kaushik, “Soybean meal Feedipedia, a programme by INRAE, CIRAD, AFZ and FAO https://www.feedipedia.org/node/674 Last updated on March 4, 2020, 18:25,” 2020, [Online] Available: https://www.feedipedia.org/node/674 [4] N A Office, “Health Benefits of,” no 162, p 90, 2001 [5] H H Stein, L L Berger, J K Drackley, G C Fahey, D C Hernot, and C M Parsons, “Nutritional Properties and Feeding Values of Soybeans and Their Coproducts,” Soybeans Chem 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two wavelengths 550 nm and 750 nm 0.6 0.3 y = 0.0004x + 0.0796 R² = 0.9813 Abs 550 nm Abs 750 nm 0.25 y = 0.0002x + 0.0758 R² = 0.9967 0.5 0.2 0.15 0.1 0.4 0.3 0.2 0.1 0.05 0 200 400 Protein concentration (μg/ml) 600 36 500 1000 1500 2000 Protein concentration (μg/ml) 2500 Appendix Protein molecular weight calibration curve based on SPS-PAGE electrophoresis results of steriliized and unsterilized soybean meal samples before adding microorganisms LM 3K Log10 ( khối lượng phân tử, kDa) Log10 ( khối lượng phân tử, kDa) LM 3T y = -3.8865x + 9.5565 R² = 0.9881 0.00 0.50 1.00 1.50 Rf (inch) 2.00 2.50 Protein molecular weight calibration curve based on SPS-PAGE electrophoresis results of LM 3T samples at condition 4.5 3.5 2.5 1.5 0.5 0.00 y = -3.4859x + 8.2521 R² = 0.9902 0.50 1.00 1.50 Rf (inch) 2.00 2.50 Protein molecular weight calibration curve based on SPS-PAGE electrophoresis results of LM 3K samples at condition Appendix Results of ANOVA analysis using SPSS software (Duncana, each sample repeated time) Hydrolysis diameter of LM Duncana Subset for alpha = 0.05 TIME N a 24H 48H 72H Sig b c 4.6267 9.1167 12.4133 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Hydrolysis diameter of LM Duncana Subset for alpha = 0.05 TIME N a 48H 24H 72H Sig b c 3.1267 4.3200 6.4333 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed 37 a Uses Harmonic Mean Sample Size = 3.000 Hydrolysis diameter of LM Duncana Subset for alpha = 0.05 TIME N a 24H 48H 72H b c 8.2700 15.8067 88.9000 Sig 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Percentage of protein by Kjeldahl method of LM 3T a Duncan Subset for alpha = 0.05 SAMPLE N a b LM 24 49.0200 ARG 49.1100 LM 49.2167 LM 48 LM 72 LM 96 c d 50.7800 52.8267 53.5767 Sig .130 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Percentage of proetin by Lowry method of LM 3T Duncana Subset for alpha = 0.05 SAMPLE N a LM LM 24 LM 48 ARG LM 72 LM 96 Sig b c d e f 1.8320 2.9053 4.8240 5.1200 7.0973 9.1373 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Percentage of protein by Kjeldahl method of LM 3K 38 1.000 1.000 1.000 Duncana Subset for alpha = 0.05 SAMPLE N a b c d ARG 49.1100 LM 00 49.3067 LM 024 LM 048 LM 072 52.8833 LM 096 52.8967 50.7500 52.3067 Sig .390 1.000 1.000 953 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Percentage of proetin by Lowry method of LM 3K Duncana Subset for alpha = 0.05 SAMPLE N a b ARG 5.1200 LM 00 5.1240 LM 024 LM 072 LM 048 LM 096 c d 10.1800 13.0560 13.1260 16.4480 Sig .502 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Percentage of protein by Kjeldahl method of LM 3T1 Duncana Subset for alpha = 0.05 SAMPLE N a b c LM 10 LM 124 48.8333 ARG 49.1100 LM 148 49.1267 LM 172 49.6167 LM 196 49.8300 Sig e 47.8167 1.000 124 230 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Percentage of protein by Kjeldahl method of LM 3T1 39 1.000 1.000 Duncana Subset for alpha = 0.05 SAMPLE N a b c d ARG 46.6500 LM 10 LM 124 48.8333 LM 148 49.1267 LM 172 49.6167 LM 196 49.8300 47.8167 Sig 1.000 1.000 060 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Percentage of proetin by Kjeldahl method of FSBM market Duncana Subset for alpha = 0.05 SAMPLE N a TT55 TT50 TT53 Sig b c 56.3067 60.1400 63.4867 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Percentage of proetin by Lowry method of FSBM market Duncana Subset for alpha = 0.05 SAMPLE N a TT50 TT55 TT53 Sig b c 4.9173 7.8507 8.7440 1.000 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 40 157 S K L 0