Fermented Soy Product Using Low-Mucilage Bacillus Strain
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Solution Overview
Problem
Existing methods for producing fermented soy products using Bacillus amyloliquefaciens strains face challenges such as low resistance to external contaminants, low protease-producing ability, and mucilage production, which affect the digestibility and quality of the final product.
Innovation Solution
Inoculation of a novel Bacillus amyloliquefaciens CJ24-34 strain into soybean meal or soy protein concentrate, which exhibits high antibacterial activity against pathogens and low mucilage production, increasing the content of low molecular weight peptides.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If chemical processing methods are used to produce soy protein products, then production efficiency is improved, but protein denaturation occurs and water-soluble amino acids are lost, decreasing protein solubility
Solution Approach 1:
The patent replaces chemical processing methods with a biological fermentation system using Bacillus amyloliquefaciens. The microorganism naturally produces proteases that hydrolyze proteins under mild fermentation conditions, eliminating the need for harsh chemical treatments that cause denaturation and amino acid loss, thereby maintaining protein solubility while achieving efficient production
Solution Approach 2:
The patent changes the processing parameters from extreme chemical conditions to mild biological fermentation conditions. The fermentation process occurs at controlled temperatures (25-37°C), neutral pH, and atmospheric pressure, which preserve protein structure and solubility while still achieving effective protein hydrolysis through microbial enzyme activity
2Ease of manufacture
If conventional Bacillus amyloliquefaciens strains are used for fermentation, then soy protein fermentation is achieved, but resistance to external contaminants is low and mucilage is produced, affecting product quality
Solution Approach 1:
The patent applies local quality improvement by selecting and optimizing specific strains of Bacillus amyloliquefaciens with enhanced local characteristics. The selected strains possess localized improvements in contaminant resistance and reduced mucilage production capabilities while maintaining their core fermentation function, creating a strain with differentiated superior properties in specific aspects
3Quantity of substance
If high molecular weight proteins are present in soy protein products, then protein content is high, but digestibility is impaired due to anti-nutritional factors
Solution Approach 1:
The patent applies preliminary action by pre-hydrolyzing high molecular weight proteins into low molecular weight peptides and amino acids before the proteins can exert their anti-nutritional effects. The Bacillus amyloliquefaciens strain produces proteases that break down large protein molecules into smaller, more digestible peptides during the fermentation process, eliminating trypsin inhibitors and other anti-nutritional factors in advance
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 method results in a high-quality fermented soy product with enhanced digestibility and antibacterial properties, reducing the risk of pathogenic infections and improving digestion-absorption rates in animals.
Implementation Method 1
a method for preparing a fermented soy product by inoculating a Bacillus amyloliquefaciens CJ24-34 (KCCM12038P) strain into a soybean meal or a soy protein concentrate; and obtaining a fermented soybean meal or a fermented soy protein concentrate which is fermented by culturing the Bacillus amyloliquefaciens strain
Implementation Method 2
converting high molecular weight proteins into low molecular weight peptides
Implementation Method 3
The Bacillus amyloliquefaciens CJ24-34 strain according to the present disclosure has excellent antibacterial activity and proteolytic ability
Data Source
AI summary
The present disclosure relates to a method for preparing a fermented soy product comprising: inoculating a Bacillus amyloliquefaciens CJ24-34 (KCCM12038P) strain into a soybean meal or a soy protein concentrate; and obtaining a fermented soybean meal or a fermented soy protein concentrate, which is fermented by culturing the Bacillus amyloliquefaciens strain, a fermented soy product prepared by the method, and an animal feed composition comprising the fermented product. The fermented soy product prepared by the method does not contain mucilage, shows an excellent antibacterial activity, and has a high content of low molecular weight peptides.