Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal
Soybean meal (SBM) is one of the most important sources of plant-based protein in the livestock and poultry industry. However, SBM contains anti-nutritional factors (ANFs) such as glycinin, β-conglycinin, trypsin inhibitor and phytic acid that can damage the intestinal health of animals, inevitably...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-03-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1123422/full |
| _version_ | 1811158393685016576 |
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| author | Nanshan Qi Nanshan Qi Xiaoshu Zhan Xiaoshu Zhan Joshua Milmine Maureen Sahar Kai-Hsiang Chang Julang Li |
| author_facet | Nanshan Qi Nanshan Qi Xiaoshu Zhan Xiaoshu Zhan Joshua Milmine Maureen Sahar Kai-Hsiang Chang Julang Li |
| author_sort | Nanshan Qi |
| collection | DOAJ |
| description | Soybean meal (SBM) is one of the most important sources of plant-based protein in the livestock and poultry industry. However, SBM contains anti-nutritional factors (ANFs) such as glycinin, β-conglycinin, trypsin inhibitor and phytic acid that can damage the intestinal health of animals, inevitably reducing growth performance. Fermentation using microorganisms with probiotic potential is a viable strategy to reduce ANFs and enhance the nutritional value of SBM. In this study, a novel potential probiotic Bacillus licheniformis (B4) with phytase, protease, cellulase and xylanase activity was isolated from camel feces. The ability of B4 to tolerate different pH, bile salts concentrations and temperatures were tested using metabolic activity assay. It was found that B4 can survive at pH 3.0, or 1.0% bile salts for 5 h, and displayed high proliferative activity when cultured at 50°C. Furthermore, B4 was capable of degrading glycinin, β-conglycinin and trypsin inhibitor which in turn resulted in significant increases of the degree of protein hydrolysis from 15.9% to 25.5% (p < 0.01) and crude protein from 44.8% to 54.3% (p < 0.001). After fermentation with B4 for 24 h, phytic acid in SBM was reduced by 73.3% (p < 0.001), the neutral detergent fiber (NDF) and the acid detergent fiber of the fermented SBM were significantly decreased by 38.40% (p < 0.001) and 30.20% (p < 0.05), compared to the unfermented SBM sample. Our results suggested that the effect of solid-state fermented SBM using this novel B. licheniformis (B4) strain, could significantly reduce phytic acid concentrations whilst improving the nutritional value of SBM, presenting itself as a promising alternative to phytase additives. |
| first_indexed | 2024-04-10T05:22:41Z |
| format | Article |
| id | doaj.art-a2dc5cbc139840b59826a8fc0d214f07 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-10T05:22:41Z |
| publishDate | 2023-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-a2dc5cbc139840b59826a8fc0d214f072023-03-08T05:49:48ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-03-011010.3389/fnut.2023.11234221123422Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean mealNanshan Qi0Nanshan Qi1Xiaoshu Zhan2Xiaoshu Zhan3Joshua Milmine4Maureen Sahar5Kai-Hsiang Chang6Julang Li7Institute of Animal Health, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, ChinaDepartment of Animal Biosciences, University of Guelph, Guelph, ON, CanadaDepartment of Animal Biosciences, University of Guelph, Guelph, ON, CanadaDepartment of Life Science and Engineering, Foshan University, Foshan, Guangdong, ChinaDepartment of Animal Biosciences, University of Guelph, Guelph, ON, CanadaDepartment of Animal Biosciences, University of Guelph, Guelph, ON, CanadaDepartment of Animal Biosciences, University of Guelph, Guelph, ON, CanadaDepartment of Animal Biosciences, University of Guelph, Guelph, ON, CanadaSoybean meal (SBM) is one of the most important sources of plant-based protein in the livestock and poultry industry. However, SBM contains anti-nutritional factors (ANFs) such as glycinin, β-conglycinin, trypsin inhibitor and phytic acid that can damage the intestinal health of animals, inevitably reducing growth performance. Fermentation using microorganisms with probiotic potential is a viable strategy to reduce ANFs and enhance the nutritional value of SBM. In this study, a novel potential probiotic Bacillus licheniformis (B4) with phytase, protease, cellulase and xylanase activity was isolated from camel feces. The ability of B4 to tolerate different pH, bile salts concentrations and temperatures were tested using metabolic activity assay. It was found that B4 can survive at pH 3.0, or 1.0% bile salts for 5 h, and displayed high proliferative activity when cultured at 50°C. Furthermore, B4 was capable of degrading glycinin, β-conglycinin and trypsin inhibitor which in turn resulted in significant increases of the degree of protein hydrolysis from 15.9% to 25.5% (p < 0.01) and crude protein from 44.8% to 54.3% (p < 0.001). After fermentation with B4 for 24 h, phytic acid in SBM was reduced by 73.3% (p < 0.001), the neutral detergent fiber (NDF) and the acid detergent fiber of the fermented SBM were significantly decreased by 38.40% (p < 0.001) and 30.20% (p < 0.05), compared to the unfermented SBM sample. Our results suggested that the effect of solid-state fermented SBM using this novel B. licheniformis (B4) strain, could significantly reduce phytic acid concentrations whilst improving the nutritional value of SBM, presenting itself as a promising alternative to phytase additives.https://www.frontiersin.org/articles/10.3389/fnut.2023.1123422/fullsoybean mealBacillus licheniformisphytasesolid-fermentationprobiotic |
| spellingShingle | Nanshan Qi Nanshan Qi Xiaoshu Zhan Xiaoshu Zhan Joshua Milmine Maureen Sahar Kai-Hsiang Chang Julang Li Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal Frontiers in Nutrition soybean meal Bacillus licheniformis phytase solid-fermentation probiotic |
| title | Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal |
| title_full | Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal |
| title_fullStr | Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal |
| title_full_unstemmed | Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal |
| title_short | Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal |
| title_sort | isolation and characterization of a novel hydrolase producing probiotic bacillus licheniformis and its application in the fermentation of soybean meal |
| topic | soybean meal Bacillus licheniformis phytase solid-fermentation probiotic |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1123422/full |
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