Improvement of the Nutritional Quality and Fibrinolytic Enzyme Activity of Soybean Meal by Fermentation of Bacillus subtilis | Semantic Scholar (2025)

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33 Citations 21 References Related Papers References

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@article{Bi2015ImprovementOT, title={Improvement of the Nutritional Quality and Fibrinolytic Enzyme Activity of Soybean Meal by Fermentation of Bacillus subtilis}, author={Hua Bi and Haizhen Zhao and Fengxia Lu and Chong Zhang and Xiaomei Bie and Zhaoxin Lu}, journal={Journal of Food Processing and Preservation}, year={2015}, volume={39}, pages={1235-1242}, url={https://api.semanticscholar.org/CorpusID:84097705}}
  • Hua Bi, Haizhen Zhao, Zhaoxin Lu
  • Published 1 December 2015
  • Agricultural and Food Sciences
  • Journal of Food Processing and Preservation

The FSBM complemented the fibrinolytic enzyme and peptides, and simultaneously reduced anti-nutritional factors, such as trypsin inhibitor, phytic acid and urease, indicating that the nutritional and health function of FSBM was upgraded through fermentation, and it could become a potential health food.

33 Citations

Background Citations

6

Methods Citations

4

33 Citations

Effects of Bacillus fermentation on the protein microstructure and anti‐nutritional factors of soybean meal
    Li ZhengDa Li Jinghui Wang

    Agricultural and Food Sciences

    Letters in applied microbiology

  • 2017

It is demonstrated that Bacillus fermentation improved the nutritional quality of SBM through degrading ANFs and changing the microstructure of SBMP.

  • 76
Preparation and in vitro Evaluation of High Performance Fermented Soybean Meal using a mixture of Lactobacillus plantarum, Bacillus subtilis and Saccharomyces cerevisiae
    Jiajia ZhuShuaiyu Wang Z. Hao

    Agricultural and Food Sciences

  • 2019

Background: Soybean meal is used in animal feeds as a protein supplement but contains significant amounts of anti-nutritional factors such as trypsin inhibitor that directly inhibit digestion,…

Production of Nattokinase from Hemp Seed Meal by Solid-State Fermentation and Improvement of Its Nutritional Quality
    M. ZhangTao LiGege GuoZhaoxing LiuN. Hao

    Agricultural and Food Sciences

    Fermentation

  • 2023

Fermented foods have gained immense popularity in recent years due to their distinct flavor profile. Given the increasing demand, there is a growing focus on optimizing their nutritional quality…

  • 3
  • PDF
Ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis: Effects on peptides content, ACE inhibitory activity and biomass
    Ruan SiyuJuan Luo Haile Ma

    Agricultural and Food Sciences

  • 2020
  • 41
Modeling and in-vivo evaluation of fibrinolytic enzyme produced by Bacillus subtilis Egy under solid state fermentation
    M. MoharamM. El‐Bendary Nora N. Elgamal

    Medicine

    Heliyon

  • 2023
  • 2
  • PDF
Study on the antioxidant activity of peptides from soybean meal by fermentation based on the chemical method and AAPH‐induced oxidative stress
    JuanJuan MaKeying SuMeimei ChenShuo Wang

    Chemistry, Agricultural and Food Sciences

  • 2023

Fermentation could effectively improve the antioxidant activities of soybean peptides, which was associated with both non‐enzymatic and enzymatic defense systems.

  • 5
  • PDF
Effect of soybean meal fermented with Bacillus subtilis BS12 on growth performance and small intestinal immune status of piglets
    Yu ZhangC. Shi Yizhen Wang

    Agricultural and Food Sciences

  • 2018

It is demonstrated that a diet containing BS12 FSBM improved growth performance by reducing dietary inflammation in piglets.

  • 47
  • PDF
Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms.
    Anshu YangLingling Zuo Hongbing Chen

    Agricultural and Food Sciences, Environmental Science

  • 2018

The findings suggested that the potential allergenicity of SBM was reduced by the solid-state fermentation induced by the mixture of Lactobacillus casei, yeast, and Bacillus subtilis.

  • 71
  • PDF
High and Economical Nattokinase Production with Acetoin as a Useful Byproduct from Soybean Milk and Glucose
    Zijun XiaoJie Shen Jingyi Zhao

    Agricultural and Food Sciences, Chemistry

    Probiotics and Antimicrobial Proteins

  • 2021

An economical and high NK production method with acetoin as a useful byproduct is developed, and only very limited kinds of proteins were found in the supernatant of the fermentation broth, and NK was one of the main bands.

  • 9
Production of aminopeptidase from soybean meal with nutrients supplementation by Bacillus licheniformis SWJS33: Feasibility and metabolic process
    Fenfen LeiYaqi ChenLiwei ZhangDong-ping He

    Chemistry

  • 2021
  • 3

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21 References

Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals.
    Kee-Jong HongC. LeeS. Kim

    Agricultural and Food Sciences

    Journal of medicinal food

  • 2004

Collectively, fermentation increased protein content, eliminated trypsin inhibitors, and reduced peptide size in soybeans and soybean meals, which might make soy foods more useful in human diets as a functional food and benefit livestock as a novel feed ingredient.

  • 472
Effects of fermented soybean meal on digestive enzyme activities and intestinal morphology in broilers.
    J. FengX. LiuZ. R. XuY. WangJ. X. Liu

    Agricultural and Food Sciences

    Poultry science

  • 2007

Replacing soybean meal with FSBM in diet increased the activities of trypsin, lipase, and protease significantly in intestinal content of starter broilers and enhanced the protease activity of grower broilers.

  • 138
  • PDF
Scavenging and anti-fatigue activity of fermented defatted soybean peptides
    Bo YuZhaoxin LuX. BieF. LuXianqing Huang

    Agricultural and Food Sciences

  • 2008

Many bioactive peptides possess specific biological properties that make these potential ingredients of health-promoting foods. Increasing attention is being focused on physiologically active…

  • 90
Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones
    Leomar Hackbart da SilvaR. CeleghiniY. Chang

    Agricultural and Food Sciences

  • 2011
  • 75
Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products.
    Y. S. SongJ. FríasC. Martínez-VillaluengaC. Vidal-ValdeverdeE. Mejia

    Agricultural and Food Sciences

    Food chemistry

  • 2008
  • 178
  • PDF
A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet
    H. SumiH. HamadaH. TsushimaH. MiharaH. Muraki

    Agricultural and Food Sciences

    Experientia

  • 2005

A novel fibrinolytic enzyme, named nattokinase, was demonstrated in the vegetable cheese Natto, which is a typical soybean food eaten in Japan, and it digested fibrin but also the plasmin substrate H-D-Val-Leu-Lys-pNA, which was more sensitive to the enzyme than other substrates tried.

  • 513
Purification and characterization of a fibrinolytic enzyme produced from Bacillus sp. strain CK 11-4 screened from Chungkook-Jang
    W. KimK. Choi S. Lee

    Biology

    Applied and environmental microbiology

  • 1996

Bacillus sp. strain CK 11-4, which produces a strongly fibrinolytic enzyme, was screened from Chungkook-Jang, a traditional Korean fermented-soybean sauce. The fibrinolytic enzyme (CK) was purified…

  • 314
  • PDF
PRODUCTION OF PHYTASE BY ASPERGILLUS NIGER IN SUBMERGED AND SOLID-STATE FERMENTATION
    M. PapagianniS. NokesK. Filer

    Environmental Science, Biology

  • 1999
  • 84
Homolactic fermentation from glucose and cellobiose using Bacillus subtilis
    S. Romero‐GarciaClaudia Hernández-BustosE. MerinoG. GossetAlfredo Martínez

    Biology, Engineering

    Microbial cell factories

  • 2009

This study proved that under non-aerated conditions, B. subtilis ferments cellobiose to produce L-lactate with 82% of the theoretical yield, and with a specific rate of L- lactate production similar to that one obtained fermenting glucose.

  • 58
  • PDF
Utilization of different soy products as affected by age in chicks.
    AB BatalCM Parsons

    Agricultural and Food Sciences

    Poultry science

  • 2003

The results suggest there may be some potential benefits of feeding SPC or SPI during the first 1 to 3 wk posthatching and that underprocessed (under heated) soybeans should not be included in the diets of very young chicks.

  • 73
  • PDF

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    Improvement of the Nutritional Quality and Fibrinolytic Enzyme Activity of Soybean Meal by Fermentation of Bacillus subtilis | Semantic Scholar (2025)

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