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

• Main Authors: Wongputtisin,P., Khanongnuch,C., Kongbuntad,W., Niamsup,P., Lumyong,S., Sarkar,P.K.
• Format: Article
• Published: Wiley-Blackwell 2015
• Subjects: Applied Microbiology and Biotechnology
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84906055862&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/38758
• Institution: Chiang Mai University

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.