Use of Bacillus subtilis isolates from Tua-nao towards nutritional improvement of soya bean hull for monogastric feed application

Soya bean hull (SBH) is a cheap and high-fibre content feed ingredient that obtained after soya bean oil extraction. Microbial fermentation was expected to improve SBH qualities before applying to animals, especially monogastric animals. Two bacterial strains, Bacillus subtilis MR10 and TK8 that wer...

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Main Authors: Wongputtisin P., Khanongnuch C., Kongbuntad W., Niamsup P., Lumyong S., Sarkar P.K.
Format: Article
Language:English
Published: Blackwell Publishing Ltd 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-84906055862&partnerID=40&md5=28873f598dd10019cf04ca19bafd1b39
http://cmuir.cmu.ac.th/handle/6653943832/37644
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Institution: Chiang Mai University
Language: English
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spelling th-cmuir.6653943832-376442014-12-09T05:56:28Z Use of Bacillus subtilis isolates from Tua-nao towards nutritional improvement of soya bean hull for monogastric feed application Wongputtisin P. Khanongnuch C. Kongbuntad W. Niamsup P. Lumyong S. Sarkar P.K. Soya bean hull (SBH) is a cheap and high-fibre content feed ingredient that obtained after soya bean oil extraction. Microbial fermentation was expected to improve SBH qualities before applying to animals, especially monogastric animals. Two bacterial strains, Bacillus subtilis MR10 and TK8 that were isolated from Tua-nao, a traditional fermented soya bean in northern Thailand, were used for fermented soya bean hull (FSBH) production. Both could easily grow at 37°C in SBH as the sole substrate. MR10 produced the highest β-mannanase activity (400 U g-1 SBH) on day 2, while TK8 produced the highest cellulase activity (14·5 U g-1 SBH) on day 3. After fermentation, the nutritional quality of SBH was obviously improved by an increase in soluble sugars, soluble proteins, crude protein and crude lipid, and a decrease in the content of raffinose family oligosaccharides. Scavenging activity (%) of SBH against ABTS radical cation was also increased from 14 to 27 and 20% by MR10 and TK8 fermentation, respectively. According to the GRAS property of these both strains and various improvements of nutritional values, the fermented SBH proved to be a potential feed ingredient, especially for the monogastric animals. © 2014 The Society for Applied Microbiology. 2014-12-09T05:56:28Z 2014-12-09T05:56:28Z 2014 Article 02668254 10.1111/lam.12279 24814433 LAMIE http://www.scopus.com/inward/record.url?eid=2-s2.0-84906055862&partnerID=40&md5=28873f598dd10019cf04ca19bafd1b39 http://cmuir.cmu.ac.th/handle/6653943832/37644 English Blackwell Publishing Ltd
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
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language English
description Soya bean hull (SBH) is a cheap and high-fibre content feed ingredient that obtained after soya bean oil extraction. Microbial fermentation was expected to improve SBH qualities before applying to animals, especially monogastric animals. Two bacterial strains, Bacillus subtilis MR10 and TK8 that were isolated from Tua-nao, a traditional fermented soya bean in northern Thailand, were used for fermented soya bean hull (FSBH) production. Both could easily grow at 37°C in SBH as the sole substrate. MR10 produced the highest β-mannanase activity (400 U g-1 SBH) on day 2, while TK8 produced the highest cellulase activity (14·5 U g-1 SBH) on day 3. After fermentation, the nutritional quality of SBH was obviously improved by an increase in soluble sugars, soluble proteins, crude protein and crude lipid, and a decrease in the content of raffinose family oligosaccharides. Scavenging activity (%) of SBH against ABTS radical cation was also increased from 14 to 27 and 20% by MR10 and TK8 fermentation, respectively. According to the GRAS property of these both strains and various improvements of nutritional values, the fermented SBH proved to be a potential feed ingredient, especially for the monogastric animals. © 2014 The Society for Applied Microbiology.
format Article
author Wongputtisin P.
Khanongnuch C.
Kongbuntad W.
Niamsup P.
Lumyong S.
Sarkar P.K.
spellingShingle Wongputtisin P.
Khanongnuch C.
Kongbuntad W.
Niamsup P.
Lumyong S.
Sarkar P.K.
Use of Bacillus subtilis isolates from Tua-nao towards nutritional improvement of soya bean hull for monogastric feed application
author_facet Wongputtisin P.
Khanongnuch C.
Kongbuntad W.
Niamsup P.
Lumyong S.
Sarkar P.K.
author_sort Wongputtisin P.
title Use of Bacillus subtilis isolates from Tua-nao towards nutritional improvement of soya bean hull for monogastric feed application
title_short Use of Bacillus subtilis isolates from Tua-nao towards nutritional improvement of soya bean hull for monogastric feed application
title_full Use of Bacillus subtilis isolates from Tua-nao towards nutritional improvement of soya bean hull for monogastric feed application
title_fullStr Use of Bacillus subtilis isolates from Tua-nao towards nutritional improvement of soya bean hull for monogastric feed application
title_full_unstemmed Use of Bacillus subtilis isolates from Tua-nao towards nutritional improvement of soya bean hull for monogastric feed application
title_sort use of bacillus subtilis isolates from tua-nao towards nutritional improvement of soya bean hull for monogastric feed application
publisher Blackwell Publishing Ltd
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-84906055862&partnerID=40&md5=28873f598dd10019cf04ca19bafd1b39
http://cmuir.cmu.ac.th/handle/6653943832/37644
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