Solid-State Fermentation of Soy Flour for Salmon Feed
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Solution Overview
Problem
The use of soybean meal in salmon feed is limited due to high levels of anti-nutritional factors (ANFs) such as alpha-galactosides and non-starch polysaccharides, which cause morphological alterations and reduce productive parameters in salmon, and existing methods to mitigate these factors are either costly or ineffective at high temperatures.
Innovation Solution
A solid-state fermentation process using a specific combination of four selected native cellulolytic bacteria (Cohnella, Streptomyces, Cellulosimicrobium, and Streptomyces strains) reduces alpha-galactosides by over 90% and NSPs by 20%, increasing protein content by 13.5% and maintaining a balanced amino acid profile, thereby enhancing the nutritional value and reducing costs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If soybean meal is used in salmon feed, then protein content is increased, but anti-nutritional factors (alpha-galactosides and NSPs) cause morphological alterations and reduce productive parameters
Solution Approach 1:
The patent applies preliminary action by conducting solid-state fermentation of soybean meal before incorporating it into salmon feed. The fermentation process pre-degrades anti-nutritional factors (reducing alpha-galactosides by over 90% and NSPs by 20%) while preserving and enhancing protein content (increasing by 13.5%). This preliminary treatment eliminates the harmful effects before the feed reaches the salmon, allowing high inclusion levels of soybean meal without morphological alterations or reduced productive parameters.
2Object-affected harmful factors
If existing methods are used to mitigate anti-nutritional factors, then some reduction is achieved, but the methods are either costly or ineffective at high temperatures
Solution Approach 1:
The patent replaces costly and temperature-sensitive chemical/enzymatic treatment methods with a biological fermentation system. The solid-state fermentation process using selected microorganisms naturally degrades anti-nutritional factors without requiring expensive additives or precise temperature control. The microorganisms produce their own enzymes that function effectively under simple incubation conditions, making the process both cost-effective and robust against temperature variations.
3Quantity of substance
If higher levels of soybean meal are included in salmon feed, then protein requirements are met, but anti-nutritional factors increase and reduce feed effectiveness
Solution Approach 1:
By pre-fermenting the soybean meal, the patent enables higher inclusion levels (up to 100% replacement of fish meal in some formulations) without compromising feed effectiveness. The fermentation process preserves amino acid profiles and increases protein digestibility, ensuring that higher soybean meal inclusion actually improves rather than reduces productivity and feed conversion efficiency in salmon.
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 process produces a fermented soybean meal with improved protein content and reduced ANFs, allowing for higher inclusion levels in salmon feed, reducing costs and providing immunostimulant benefits, while maintaining a balanced amino acid profile suitable for salmon nutrition.
Implementation Method 1
solid-state fermentation process using a specific combination of four selected native cellulolytic bacteria
Implementation Method 2
cellulolytic bacteria reduces alpha-galactosides by over 90% and NSPs by 20%
Data Source
Figure 1A~1B
Figure 2A
Figure 2B~2C
AI summary
The invention relates to a method for fermenting soy flour in the solid state in order to reduce non-starch polysaccharides and alpha-galactosides, said method comprising the following steps: a) preparation of the fermentation substrate; b) inoculation of the substrate with selected celluloytic bacterial strains; c) incubation; and, optionally, d) drying of the product, which generates a product with: an increase in protein of between 12 and 15% compared to non-fermented soy flour, degradation of the alpha-galactosides of more than 90% compared to non-fermented soy flour, a reduction in non-starch polysaccharides (NSPs) of between 15 and 25%, an amino acid profile similar to that of non-fermented soy flour, and immune-stimulating effects.