title: Role of Fermentation in Improving Nutritional Quality of Soybean Meal - A Review.
abstract: Soybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM by altering the native composition. Both submerged and solid state fermentation processes can be used for this purpose. Bacterial and fungal fermentations result in degradation of various anti-nutritional factors, an increase in amount of small-sized peptides and improved content of both essential and non-essential amino acids. However, the resulting fermented products vary in levels of nutritional components as the two species used for fermentation differ in their metabolic activities. Compared to SBM, feeding non-ruminants with fermented SBM has several beneficial effects including increased average daily gain, improved growth performance, better protein digestibility, decreased immunological reactivity and undesirable morphological changes like absence of granulated pinocytotic vacuoles.
authors.affiliation: Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700 032, India.
authors.forename: Runni
authors.initials: R
authors.lastname: Mukherjee
authors.affiliation: Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700 032, India.
authors.forename: Runu
authors.initials: R
authors.lastname: Chakraborty
authors.affiliation: Faculteit Industriële Ingenieurswetenschappen, KU Leuven, Campus Groep T Leuven, Leuven B-3000, Belgium.
authors.forename: Abhishek
authors.initials: A
authors.lastname: Dutta
keywords: Amino Acids; Anti-nutritional Factors; Fermentation; Non-ruminants; Soybean Meal