Degradation of Phytic Acid and Soy Protein in Soy Meal via Co-fermentation of Aspergillusoryzae and Aspergillusficuum

• Published in: Journal of the American Oil Chemists' Society Vol. 93; no. 1; pp. 45 - 50
• Main Authors: Chen, Liyan, Vadlani, Praveen V., Madl, Ronald L., Gibbons, William
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.01.2016
• Subjects: Agriculture; Biomaterials; Biotechnology; Chemistry; Chemistry and Materials Science; Degree of hydrolysis; Food Science; Industrial Chemistry/Chemical Engineering; Original Paper; Phytase; Phytic acid; Protease; Solid‐state fermentation; Soy allergens; Soy allergens; Phytase; Degree of hydrolysis; Solid-state fermentation; Protease; Phytic acid
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-015-2754-9

The usage of soy meal (SM) as a protein source for young monogastric animals is limited by the presence of antinutritional factors. To address this problem, fermentation was applied to simultaneously degrade phytic acid and soy protein in SM. Aspergillus oryzae (ATCC 9362) and Aspergillus ficuum (ATCC 66876), sources of protease and thermostable phytase, respectively, were co-fermented using a two-stage temperature protocol: 36.5 °C (0–28 h), then 50 °C (28–40 h). The two-stage co-fermentation approach achieved a 17 % increase of phytic acid degradation compared to A . oryzae fermentation and 72 % increase in protein degree of hydrolysis (DH) compared to A . ficuum fermentation. The two-stage temperature fermentation produced a 27 % increase in phytic acid degradation and 90 % increase in DH compared to a single-stage fermentation. The fermented SM with reduced levels of antinutritional factors would serve as high quality feedstuff.