Food and Fermentation Industries >

2023 , Vol. 49 >Issue 19: 127 - 134

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034895

A study on bacterial enzyme synergistic fermentation of soybean meal based on antigenic protein evaluation

  • XUN Ran ,
  • LU Yanbo ,
  • YANG Xiaoyan ,
  • MA Zhongma ,
  • LI Guohui ,
  • ZHAO Yunying ,
  • DENG Yu
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  • 1(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China)
    2(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    3(Shandong Provincial Key Laboratory of Oil and Fat Oilseed Refining and Deep Processing Technology, Shandong Bohai Industrial Group Company, Binzhou 256500, China)

Received date: 2023-01-13

  Revised date: 2023-02-05

  Online published: 2023-11-01

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Abstract

β-conglycinin is the main antigenic protein causing severe allergic reactions in soybean meal feeds, and effective fermentation is needed to reduce or eliminate its antigenicity. However, it is difficult to control the fermentation endpoint and evaluate the antigenic protein content. In this paper, gold nanoparticles(AuNPs)-aptamer sensor was used to determine the fermentation endpoint by measuring the degree of β-conglycinin degradation and obtained the optimal bacterial enzyme synergistic fermentation technology. The degradation of β-conglycinin in the final soybean meal product reached 75.27%, and the content of amino acids and organic acids increased obviously. Its nutritional value and palatability were significantly enhanced. In this study, the AuNPs-aptamer sensor was used to solve the problem of antigenic protein content evaluation and fermentation endpoint control during the fermentation of soybean meal, which provides a reference for its application in the industrial scale-up production of fermented soybean meal.

Key words： fermented soybean meal; AuNPs-aptamer sensor; Bacillus subtilis; bacterial enzyme synergistic fermentation; degradation of β-conglycinin

Cite this article

XUN Ran , LU Yanbo , YANG Xiaoyan , MA Zhongma , LI Guohui , ZHAO Yunying , DENG Yu . A study on bacterial enzyme synergistic fermentation of soybean meal based on antigenic protein evaluation[J]. Food and Fermentation Industries, 2023 , 49(19) : 127 -134 . DOI: 10.13995/j.cnki.11-1802/ts.034895

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