Anaerobic fermentation of soybean meal by Bacillus subtilis ED-3-7 and its effect on the intestinal microbial community of chicken
A strain named ED-3-7 with a high protease-producing ability was screened in a previous study. This strain can be used for the anaerobic fermentation of soybean meal (SBM) to degrade macromolecular antigen proteins and antinutritional factors. We here evaluated the nutritional quality of the anaerob...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124011428 |
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| author | Wei Liu Wei Wang Jia Li Hongya Li Tongguo Gao Baocheng Zhu |
| author_facet | Wei Liu Wei Wang Jia Li Hongya Li Tongguo Gao Baocheng Zhu |
| author_sort | Wei Liu |
| collection | DOAJ |
| description | A strain named ED-3-7 with a high protease-producing ability was screened in a previous study. This strain can be used for the anaerobic fermentation of soybean meal (SBM) to degrade macromolecular antigen proteins and antinutritional factors. We here evaluated the nutritional quality of the anaerobic fermented SBM and its effects on the chicken intestinal microbial community. Crude protein and acid-soluble protein contents increased by 11.68% and 342.61%, glycinin and β-conglycinin decreased by 82.04% and 88.42%, urease content decreased by 90.10%, and the trypsin inhibitor content was lower than the range specified in the detection kit. After being fed with the fermented SBM, the average daily gain, nutrient digestibility of the chickens increased, and their intestinal bacterial community exhibited significant changes. The richness and diversity of bacterial species decreased, and Lactobacillus became the dominant genus, which was conducive to the health of chicken intestines. The experimental results revealed that ED-3-7 anaerobic fermentation improved the nutritional quality of SBM and had beneficial effects on chicken intestines. Thus, the strain could be used for large-scale industrial production. |
| format | Article |
| id | doaj-art-3e36f3d1761042e2a5b9b7ed4185a859 |
| institution | Kabale University |
| issn | 0032-5791 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj-art-3e36f3d1761042e2a5b9b7ed4185a8592025-01-22T05:40:30ZengElsevierPoultry Science0032-57912025-01-011041104564Anaerobic fermentation of soybean meal by Bacillus subtilis ED-3-7 and its effect on the intestinal microbial community of chickenWei Liu0Wei Wang1Jia Li2Hongya Li3Tongguo Gao4Baocheng Zhu5College of Life Sciences, Hebei Agricultural University, Baoding, China; Feed Microbial Technology Innovation Center of Hebei Province, Baoding, ChinaCollege of Life Sciences, Hebei Agricultural University, Baoding, China; Feed Microbial Technology Innovation Center of Hebei Province, Baoding, ChinaCollege of Life Sciences, Hebei Agricultural University, Baoding, China; Feed Microbial Technology Innovation Center of Hebei Province, Baoding, ChinaCollege of Life Sciences, Hebei Agricultural University, Baoding, China; Feed Microbial Technology Innovation Center of Hebei Province, Baoding, ChinaCollege of Life Sciences, Hebei Agricultural University, Baoding, China; Feed Microbial Technology Innovation Center of Hebei Province, Baoding, China; Corresponding author.College of Life Sciences, Hebei Agricultural University, Baoding, China; Feed Microbial Technology Innovation Center of Hebei Province, Baoding, ChinaA strain named ED-3-7 with a high protease-producing ability was screened in a previous study. This strain can be used for the anaerobic fermentation of soybean meal (SBM) to degrade macromolecular antigen proteins and antinutritional factors. We here evaluated the nutritional quality of the anaerobic fermented SBM and its effects on the chicken intestinal microbial community. Crude protein and acid-soluble protein contents increased by 11.68% and 342.61%, glycinin and β-conglycinin decreased by 82.04% and 88.42%, urease content decreased by 90.10%, and the trypsin inhibitor content was lower than the range specified in the detection kit. After being fed with the fermented SBM, the average daily gain, nutrient digestibility of the chickens increased, and their intestinal bacterial community exhibited significant changes. The richness and diversity of bacterial species decreased, and Lactobacillus became the dominant genus, which was conducive to the health of chicken intestines. The experimental results revealed that ED-3-7 anaerobic fermentation improved the nutritional quality of SBM and had beneficial effects on chicken intestines. Thus, the strain could be used for large-scale industrial production.http://www.sciencedirect.com/science/article/pii/S0032579124011428BacillusSoybean mealBacterial community structureSolid-state fermentation |
| spellingShingle | Wei Liu Wei Wang Jia Li Hongya Li Tongguo Gao Baocheng Zhu Anaerobic fermentation of soybean meal by Bacillus subtilis ED-3-7 and its effect on the intestinal microbial community of chicken Poultry Science Bacillus Soybean meal Bacterial community structure Solid-state fermentation |
| title | Anaerobic fermentation of soybean meal by Bacillus subtilis ED-3-7 and its effect on the intestinal microbial community of chicken |
| title_full | Anaerobic fermentation of soybean meal by Bacillus subtilis ED-3-7 and its effect on the intestinal microbial community of chicken |
| title_fullStr | Anaerobic fermentation of soybean meal by Bacillus subtilis ED-3-7 and its effect on the intestinal microbial community of chicken |
| title_full_unstemmed | Anaerobic fermentation of soybean meal by Bacillus subtilis ED-3-7 and its effect on the intestinal microbial community of chicken |
| title_short | Anaerobic fermentation of soybean meal by Bacillus subtilis ED-3-7 and its effect on the intestinal microbial community of chicken |
| title_sort | anaerobic fermentation of soybean meal by bacillus subtilis ed 3 7 and its effect on the intestinal microbial community of chicken |
| topic | Bacillus Soybean meal Bacterial community structure Solid-state fermentation |
| url | http://www.sciencedirect.com/science/article/pii/S0032579124011428 |
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