Evaluating the Influence of Microbial Fermentation on the Nutritional Value of Soybean Meal
Stanislav Sukhikh | Olga Kalashnikova | Svetlana Ivanova | Alexander Prosekov | Olesia Krol | Olga Kriger | Nataly Fedovskikh | Olga Babich
The aim of this article is to increase the nutritional value of soybean meal while reducing the content of antinutrients by microbial fermentation of soybean meal with a mixed culture of probiotic microorganisms (<i>Bacillus subtilis</i>, <i>Aspergillus niger</i>, <i>Saccharomyces cerevisiae</i>, <i>Lactiplantibacillus plantarum</i>) at two different hydromodules. The addition of microorganisms increased the content of easily digestible protein and amine nitrogen in fermented soybean meal (30:110 and 30:130, hydromodulus soybean meal:water) while decreasing urease activity (hydromodulus 30:110). The positive effect of microbial fermentation on the mineral composition of soybean meal was demonstrated. The ability of microorganisms in the fermentation process to increase the content of protein, essential amino acids, and macro- and microelements in soybean meal while decreasing anti-nutritional factors opens up possibilities for using this technology to advance animal husbandry.
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