Bacillus subtilis FNFH_BS06 Fermentation for Soybean Meal Protein Degradation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The use of soybean meal as a protein feed resource is limited by the presence of anti-nutritional factors, particularly glycinin and β-conglycinin, which reduce the nutritional value and protein digestibility, posing a threat to the growth and development of livestock and poultry.
Innovation Solution
The Bacillus subtilis FNFH_BS06 strain is used for microbial fermentation of soybean meal, secreting proteases that efficiently degrade glycinin and β-conglycinin, thereby increasing the content of water-soluble proteins and improving the protein utilization rate.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If soybean meal is used as protein feed resource, then high crude protein content and reasonable amino acid composition are provided, but anti-nutritional factors including glycinin and β-conglycinin reduce nutritional value and protein digestibility
Solution Approach 1:
The patent utilizes the harmful antigenic proteins (glycinin and β-conglycinin) as substrates for protease production. By fermenting soybean meal with selected bacterial strains, these anti-nutritional factors are degraded into beneficial peptides and amino acids, converting the harmful substances into nutritional components that improve protein digestibility and reduce allergenicity.
Solution Approach 2:
The patent introduces microbial proteases as intermediary substances that mediate the transformation of anti-nutritional factors. These proteases, produced by selected bacterial strains during fermentation, specifically target and degrade glycinin and β-conglycinin, thereby eliminating their harmful effects while preserving or enhancing the nutritional value of soybean meal.
2Quantity of substance
If glycinin and β-conglycinin are present in soybean meal, then high protein content is maintained, but immunogenicity and allergenicity damage intestinal epithelial cells and reduce growth performance
Solution Approach 1:
The patent transforms the harmful immunogenic and allergenic properties of glycinin and β-conglycinin into beneficial effects by using these proteins as targets for proteolytic degradation. The fermentation process converts these harmful antigens into smaller, non-allergenic peptides and amino acids, thereby eliminating the harmful effects while maintaining high protein content.
Solution Approach 2:
The patent changes the molecular structure and physical-chemical parameters of the antigenic proteins through enzymatic hydrolysis. By controlling fermentation conditions (temperature, time, pH), the large molecular weight proteins are converted into smaller peptides with altered properties, reducing their immunogenicity and allergenicity while preserving nutritional value.
3Quantity of substance
If microbial fermentation is used to degrade antigen proteins, then nutritional value and protein digestibility are improved, but fermentation time and process complexity increase
Solution Approach 1:
The patent performs preliminary selection and pre-cultivation of bacterial strains with high protease production capacity before the actual fermentation process. By pre-adapting the microorganisms to the soybean meal substrate and selecting strains with optimal degradation efficiency, the subsequent fermentation process is accelerated, reducing the time required to achieve the desired degradation of antigenic proteins while maintaining high nutritional value.
4Device complexity
If traditional soybean meal is used, then simple composition is maintained, but protein solubility and utilization rate are low due to anti-nutritional factors
Solution Approach 1:
The patent introduces microbial proteases as intermediary agents that enhance protein solubility and utilization. These enzymes break down the complex protein structures and anti-nutritional factors in soybean meal, making the proteins more accessible and soluble, thereby improving the reliability of protein utilization without significantly complicating the overall composition.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The fermentation process with Bacillus subtilis FNFH_BS06 achieves a 95% degradation of glycinin and a 90% degradation of β-conglycinin, significantly increasing the protein solubility and utilization rate, thus enhancing the nutritional value of soybean meal.
Implementation Method 1
The Bacillus subtilis FNFH_BS06 strain is used for microbial fermentation of soybean meal, secreting proteases that efficiently degrade glycinin and β-conglycinin
Implementation Method 2
Microbial fermentation of raw soybean meal can effectively decompose and destroy the anti-nutritional factors therein
Data Source
AI summary
The present invention belongs to the technical field of microorganisms, and provides a Bacillus subtilis FNFH_BS06 and use thereof. On the one hand, the present invention provides a Bacillus subtilis FNFH_BS06, with a preservation number of CGMCC No. 24836, on the other hand, the present invention provides use of the Bacillus subtilis. The strain is inoculated into soybean meal for fermentation, antigen proteins in the soybean meal can be basically completely degraded, the degradation rate of glycinin reaches 95%, the degradation rate of β-conglycinin reaches 90%, and the content of a water-soluble protein increases by 652%, such that the total protein content and protein solubility of fermented soybean meal can be significantly increased, and the protein utilization rate of the soybean meal is significantly improved, thereby improving the nutritional value of the soybean meal, and reaching a leading level in the field of fermentation of soybean meal by microorganisms.