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Table 2 Amino acid profile of soybean meal fermented for 24 h with different strains of bacteria isolates

From: Isolation of bacteria from fermented food and grass carp intestine and their efficiencies in improving nutrient value of soybean meal in solid state fermentation

  Unfermented Isolate-2 F-9
Lys 2.8 ± 0.1b 3.24 ± 0.04a 3.21 ± 0.02a
Met 0.47 ± 0.01a 0.5 ± 0.03a 0.29 ± 0.01b
Thr 1.77 ± 0.06 1.83 ± 0.03 1.85 ± 0.03
Val 1.99 ± 0.06b 2.3 ± 0.07a 2.41 ± 0.03a
Ile 1.87 ± 0.09 2.09 ± 0.07 2.05 ± 0.05
Leu 3.41 ± 0.13 3.75 ± 0.05 3.56 ± 0.04
Arg 3.17 ± 0.11 3.10 ± 0.1 3.17 ± 0.11
His 1.18 ± 0.04b 1.41 ± 0.03a 1.43 ± 0.02a
Phe 2.19 ± 0.07b 2.57 ± 0.03a 2.57 ± 0.04a
Cys 0.57 ± 0.01b 0.65 ± 0.01a 0.36 ± 0.01c
Pro 2.22 ± 0.09c 2.53 ± 0.02b 5.11 ± 0.05a
Tyr 1.74 ± 0.04b 1.99 ± 0.02a 1.89 ± 0.03a
Asp 4.96 ± 0.17b 5.49 ± 0.03a 5.49 ± 0.03a
Ser 2.25 ± 0.08 2.24 ± 0.05 2.21 ± 0.04
Glu 8.36 ± 0.28b 10.42 ± 0.2a 9.74 ± 0.16a
Gly 1.92 ± 0.07b 2.12 ± 0.02a 2.11 ± 0.01a
Ala 1.93 ± 0.07 2.03 ± 0.04 1.93 ± 0.03
Total 42.80 ± 1.38b 48.26 ± 0.17a 49.38 ± 0.15a
EAAs 18.86 ± 0.62b 20.80 ± 0.16a 20.54 ± 0.17a
NEAA 23.94 ± 0.78b 27.46 ± 0.75a 28.85 ± 0.12a
  1. Different superscript letters indicate significate differences at P < 0.05 in the row