Reduction of non-starch polysaccharides and alpha-galactosides in soy flour by means of solid-state fermentation using cellulolytic bacteria isolated from different environments

摘要

The invention relates to a method for fermenting soy flour in the solid state in order to reduce non-starch polysaccharides and alpha-galactosides, said method comprising the following steps: a) preparation of the fermentation substrate; b) inoculation of the substrate with selected celluloytic bacterial strains; c) incubation; and, optionally, d) drying of the product, which generates a product with: an increase in protein of between 12 and 15% compared to non-fermented soy flour, degradation of the alpha-galactosides of more than 90% compared to non-fermented soy flour, a reduction in non-starch polysaccharides (NSPs) of between 15 and 25%, an amino acid profile similar to that of non-fermented soy flour, and immune-stimulating effects.

主权项

1. A solid state soybean meal fermentation method to reduce non-starch polysaccharides and alpha-galactosides, comprising the steps of
a) preparation of a soybean meal fermentation substrate; b) inoculating the substrate with a mixture of bacterial strains, wherein the mixture comprises: i) a bacterial strain belonging to the Cohnella sp gender deposited on Nov. 25 2011 in the Agricultural Research Service Culture Collection (NRRL) of the U.S. Department of Agriculture with access number NRRL B-50604; (ii) a bacterial strain belonging to the Streptomyces sp gender, deposited on Nov. 25, 2011 in the Agricultural Research Service Culture Collection (NRRL) of the U.S. Department of Agriculture with access number NRRL B-50602; (iii) a bacterial strain belonging to the Cellulosimicrobium sp gender, deposited on Nov. 25, 2011 in the Agricultural Research Service Culture Collection (NRRL) of the U.S. Department of Agriculture with access number NRRL B-50603; and (iv) a bacterial strain belonging to the Streptomyces sp gender, deposited on Nov. 25, 2011 in the Agricultural Research Service Culture Collection (NRRL) of the U.S. Department of Agriculture with access number NRRL B-50601; and c) incubating the mixture.