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 n 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 n 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 n ii n 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 n iv n v n vi n vii n viii n 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 Prod Process Util., pp 613–660, 2008, doi: 10.1016/B978-1-893997-64-6.500214 [6] Y Wang, D S Chung, and C K Spillman, “Physical Properties of Soybean Meal,” Cereal Chem., vol 72, no 6, pp 523–526, 1995 [7] C M Grieshop et al., “Chemical and Nutritional Characteristics of United States Soybeans and Soybean Meals,” Journal of Agricultural and Food Chemistry, vol 51, no 26 pp 7684–7691, 2003 doi: 10.1021/jf034690c [8] P García-Rebollar, L Cámara, R P Lázaro, C Dapoza, R Pérez-Maldonado, and G G Mateos, “Influence of the origin of the beans on the chemical composition and nutritive value of commercial soybean meals,” Anim Feed Sci Technol., vol 221, pp 245–261, 2016, doi: 10.1016/j.anifeedsci.2016.07.007 [9] M Thakur and C R Hurburgh, “Quality of US soybean meal compared to the quality of soybean meal from other origins,” JAOCS, Journal of the American Oil Chemists’ Society, vol 84, no pp 835–843, 2007 doi: 10.1007/s11746-007-1107-8 [10] S Up, “Variability of the chemical composition and nutritional value of soybean meal.” [11] J Noblet, V Bontems, and G Tran, “Estimation of the energy value of compound feeds for pigs,” Productions Animales, vol 16, no pp 197–210, 2003 [12] A I Laskin, Handbook of Microbiology, 1st Editio., vol 1974 2019 doi: 10.1201/9781351072939 [13] F G Priest, M Goodfellow, L A Shute, and R C W Berkeley, “Bacillus amyloliquefaciens sp nov., nom rev.,” Int J Syst Bacteriol., vol 37, no 1, pp 69–71, 1987, doi: 10.1099/00207713-37-1-69 [14] D Fritze, “Taxonomy of the genus Bacillus and related genera: The aerobic endospore27 n forming bacteria,” Phytopathology, vol 94, no 11, pp 1245–1248, 2004, doi: 10.1094/PHYTO.2004.94.11.1245 [15] X H Chen et al., “Comparative analysis of the complete genome sequence of the plant growth-promoting bacterium Bacillus amyloliquefaciens FZB42,” Nat Biotechnol., vol 25, no 9, pp 1007–1014, 2007, doi: 10.1038/nbt1325 [16] M Ye et al., “Characteristics and Application of a Novel Species of Bacillus: Bacillus velezensis,” ACS Chemical Biology, vol 13, no pp 500–505, 2018 doi: 10.1021/acschembio.7b00874 [17] Wang, L T., Lee, F L., Tai, C J., & Kuo, H P., “International Journal of Systematic and Evolutionary Microbiology,” 2008 [18] B Tian, J Yang, and K Q Zhang, “Bacteria used in the biological control of plantparasitic nematodes: Populations, mechanisms of action, and future prospects,” FEMS Microbiol Ecol., vol 61, no 2, pp 197–213, 2007, doi: 10.1111/j.15746941.2007.00349.x [19] C Ruiz-García, V Béjar, F Martínez-Checa, I Llamas, and E Quesada, “Bacillus velezensis sp nov., a surfactant-producing bacterium isolated from the river Vélez in Málaga, southern Spain,” Int J Syst Evol Microbiol., vol 55, no 1, pp 191–195, 2005, doi: 10.1099/ijs.0.63310-0 [20] L Chen et al., “Effects of Bacillus velezensis Supplementation on the Growth Performance, Immune Responses, and Intestine Microbiota of Litopenaeus vannamei,” Front Mar Sci., vol 8, 2021, doi: 10.3389/fmars.2021.744281 [21] V Bampidis et al., “Safety and efficacy of a feed additive consisting of Bacillus velezensis DSM 15544 (Calsporin®) for piglets (suckling and weaned), pigs for fattening, sows in order to have benefit in piglets, ornamental fish, dogs and all avian species (Asahi Biocycle Co,” EFSA Journal, vol 19, no 11 2021 doi: 10.2903/j.efsa.2021.6903 [22] R Mukherjee, R Chakraborty, and A Dutta, “Role of fermentation in improving nutritional quality of soybean meal - A review,” Asian-Australasian Journal of Animal Sciences, vol 29, no 11 pp 1523–1529, 2016 doi: 10.5713/ajas.15.0627 [23] D Teng, M Gao, Y Yang, B Liu, Z Tian, and J Wang, “Bio-modification of soybean meal with Bacillus subtilis or Aspergillus oryzae,” Biocatalysis and Agricultural Biotechnology, vol 1, no pp 32–38, 2012 doi: 10.1016/j.bcab.2011.08.005 [24] J L Kiers, J C Meijer, M J R Nout, F M Rombouts, M J A Nabuurs, and J Van Der Meulen, “Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets,” Journal of Applied Microbiology, vol 95, no pp 545–552, 2003 doi: 10.1046/j.1365-2672.2003.02011.x [25] C C Chen, Y C Shih, P W S Chiou, and B Yu, “Evaluating nutritional quality of single stage- and two stage-fermented soybean meal,” Asian-Australasian Journal of Animal Sciences, vol 23, no pp 598–606, 2010 doi: 10.5713/ajas.2010.90341 28 n [26] L L T T Phạm Thị Kim Thảo, Nguyễn Thị Anh Tú, “ISOLATION AND SCREENING OF LACTIC ACID BACTERIA USING SOYBEAN_RESIDUE FERMENTATION FOR ANIMAL FEED.” [27] Nguyễn Thành Trung, “Nghiên cứu chế biến bã đậu nành công nghiệp chế biến sữa làm nguyên liệu để sản xuất thức ăn nuôi cá tra (Pangasianodon hypophthalmus) cá rô phi (Oreochromis niloticus).pdf” [28] C T T Trương Thị Minh Hạnh, “PRODUCING ENZYME CELLULASE FROM TRICHODERMA HARZIANUMAND USING ENZYME CELLULASE TO HYDROLYZE OKARA” [29] Y S Song, V G Pérez, J E Pettigrew, C Martinez-Villaluenga, and E G de Mejia, “Fermentation of soybean meal and its inclusion in diets for newly weaned pigs reduced diarrhea and measures of immunoreactivity in the plasma,” Animal Feed Science and Technology, vol 159, no 1–2 pp 41–49, 2010 doi: 10.1016/j.anifeedsci.2010.04.011 [30] C Shi, Y Zhang, Z Lu, and Y Wang, “Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value,” Journal of Animal Science and Biotechnology, vol 8, no 2017 doi: 10.1186/s40104-017-0184-2 [31] L Chen et al., “Nutritional quality improvement of soybean meal by Bacillus velezensis and Lactobacillus plantarum during two-stage solid- state fermentation,” AMB Express, vol 11, no 2021 doi: 10.1186/s13568-021-01184-x [32] M P Rodarte, D R Dias, D M Vilela, and R F Schwan, “Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.),” Acta Scientiarum Agronomy, vol 33, no 2011 doi: 10.4025/actasciagron.v33i3.6734 [33] S Sang Hyun et al., “Method for preparing a fermented soybean meal using bacillus strains.” 2011 [34] J H Waterborg and H R Matthews, “The Lowry method for protein quantitation.,” Methods in molecular biology (Clifton, N.J.), vol 32 pp 1–4, 1994 doi: 10.1385/089603-268-x:1 [35] D A Goulding, P F Fox, and J A O’Mahony, Milk proteins: An overview 2019 doi: 10.1016/B978-0-12-815251-5.00002-5 [36] B Jiang, R Tsao, Y Li, and M Miao, “Food Safety: Food Analysis Technologies/Techniques,” Encycl Agric Food Syst., vol 3, pp 273–288, 2014, doi: 10.1016/B978-0-444-52512-3.00052-8 [37] S S Nielsen, “Phenol-Sulfuric Acid Method for Total Carbohydrates,” 2003, pp 39–44 doi: 10.1007/978-1-4757-5250-2_6 [38] J Trudel and A Asselin, Detection of chitinase activity after polyacrylamide gel electrophoresis, vol 178, no 1989 doi: 10.1016/0003-2697(89)90653-2 29 n [39] Y Zhang et al., “Effect of soybean meal fermented with bacillus subtilis BS12 on growth performance and small intestinal immune status of piglets,” Food and Agricultural Immunology, vol 29, no pp 133–146, 2018 doi: 10.1080/09540105.2017.1360258 [40] M S Mahesh, P M Puri, and S P Tripathi, “Potassium Hydroxide Solubility Test to Determine Protein Quality of Soybean Meal,” Indian Journal of Animal Nutrition, vol 34, no p 118, 2017 doi: 10.5958/2231-6744.2017.00020.2 [41] K J Hong, C H Lee, and W K Sung, “Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals,” Journal of Medicinal Food, vol 7, no pp 430–435, 2004 doi: 10.1089/jmf.2004.7.430 [42] H T H Naing, K H S Swe, and K S M Muu, “Solid State Fermentation of Soybean Meal with Aspergillus Niger For Upgrading Nutritive Values,” International Journal for Innovation Education and Research, vol 7, no pp 374–381, 2019 doi: 10.31686/ijier.vol7.iss5.1531 [43] H Rafiee-Yarandi, M Alikhani, G R Ghorbani, and A Sadeghi-Sefidmazgi, “Effects of temperature, heating time and particle size on values of rumen undegradable protein of roasted soybean,” South African Journal of Animal Sciences, vol 46, no pp 170–179, 2016 doi: 10.4314/sajas.v46i2.8 [44] K Jernejc, A Cimerma, and A Perdih, “Comparison of different methods for protein determination in Aspergillus niger mycelium,” Appl Microbiol Biotechnol., vol 23, no 6, pp 445–448, 1986, doi: 10.1007/BF02346058 [45] S P A B N NALINEE HOMSUWAN, “PROTEIN QUALITY IMPROVEMENT AND ANTI-NUTRITIONAL FACTORS REDUCTION IN SOYBEAN MEAL BY Bacillus velezensis K1,” J Sustain Sci Manag., vol 17, pp 89–104, 2022, doi: 10.46754/jssm.2022.07.007 [46] C H Chi and S J Cho, “Extraction solvent’s effect on protein profiles of processed soybean meal,” Food Bioscience, vol 37 2020 doi: 10.1016/j.fbio.2020.100734 30 n APPENDIX Appendix Analytical indicators of Argentina SBM and FSBM Analytical indicators of Argentina SBM 31 n Analytical indicators of LM 10 32 n Analytical indicators of LM 124 33 n Analytical indicators of LM 148 34 n Analytical indicators of LM 172 35 n Analytical indicators of LM 196 Appendix Standard curve for measuring soluble protein by Lowry method at 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 n 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 n 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 n 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 n 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 n 157 S n K L 0