Improvement of the nutritional quality of cottonseed meal by Bacillus subtilis and the addition of papain
2012
Sun, H. (Zhejiang Univ., Hangzhou (China). Coll. of Animal Sciences) | Jiang-Wu, T. (Zhejiang Academy of Agriculture Sciences, Hangzhou (China). Inst. of Plant Protection and Microbiology) | Xiao-Hong, Y. (Zhejiang Academy of Agriculture Sciences, Hangzhou (China). Inst. of Plant Protection and Microbiology) | Yi-Fei, W. | Wang, X. | Feng, J.
To improve the nutritional quality of the cottonseed meal (CSM), it was fermented by Bacillus subtilis (FCSMB) or by B. subtilis and the addition of papain (FCSMB+A). After 48 h of fermentation, both FCSMB and FCSMB+A increased (p less than 0.05) the contents of crude protein and crude ash; whereas the contents of crude fat, crude fiber and free gossypol were sharply decreased (p less than 0.05) compared with CSM. FCSMB and FCSMB+A also raised (p less than 0.05) contents of essential and total amino acids. Moreover, both fermented products increased (p less than 0.05) the degree of hydrolysis of cottonseed protein and soluble protein content, especially in FCSMB+A. The distribution of soluble protein showed that FCSMB+A improved (p less than 0.05) the amount of small-size protein fractions (less than 20 kDa), while decreasing (p less than 0.05) medium-size (20-50 kDa) and large-size fractions (greater than 50 kDa) compared with FCSMB or CSM. Additionally, 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and in vitro protein digestibility were improved (p less than 0.05) in the FCSMB and FCSMB+A as compared to CSM. Collectively, CSM fermented by B. subtilis, especially with the addition of papain could substantially improve its nutritional value to some extent.
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