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Table 1 Effect of fermentation on the concentration of soybean antigenic protein, as air-dry basis

From: Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value

Item Glycinin β-conglycinin
Content, mg/g Degradationa, % Content, mg/g Degradation, %
Raw mixed feed 63.74 - 31.76 -
Uninoculated feedb 61.02 - 32.15 -
B. subtilis c 7.97 86.94 6.98 78.28
B. subtilis and E. faecium d 8.47 86.12 7.12 77.53
  1. aDegradation rate = soybean antigenic protein content in uninoculated feed – soybean antigenic protein content in inoculated feed) / soybean antigenic protein content in uninoculated feed × 100%
  2. bUninoculated feed: sterile medium was added to mixed feed (45% corn, 45% soybean meal and 10% wheat bran) instead of inoculated bacteria, other experimental procedures were the same as those of inoculated mixed feed
  3. c B. subtilis: mixed feed was inoculated with B. subtilis and fermented at 37 °C for 24 h
  4. d B. subtilis and E. faecium: first-stage fermented (B. subtilis) mixed feed was inoculated with E. faecium and incubated under anaerobic conditions at 37 °C for 48 h