| Soybean is an important plant protein source in animal industry,but the allergenic proteins that lead to allergic reaction limit its application.As two main kinds of allergenic proteins,β-conglycinin and glycinin,which are heat stable and not easily inactivated during processing.Fermentation can not only effectively degrade the allergenic proteins in soybean products,but also improve the nutrient ingredients,which has probiotic characteristics.The purpose of this study was to prepare fermented whole soybean milk with low allergenic proteins by utilizing Hu sheep rumen derived(Bacillus bacillus)BS23 and natural fruit waste fermentation derived(Lactobacillus Plantarum)RGC1,which were independently screened in the laboratory,so as to provide data support for the further development and utilization of soybean resources1 Evaluation of degradation ability of Bacillus subtilis BS23 on different substratesThe commercial(Bacillus subtilis)BNCC191554 was a positive control,and the degradation ability of BS23 on soybean allergenic proteins,starch,cellulose,mannan and xylan were evaluated by selective plates.The results showed that the degradation ability of BS23 on starch and mannan were significantly stronger than BNCC191554(P<0.05).The degradation ability on soybean allergenic proteins were significantly weaker than BNCC191554(P<0.05).For cellulose and xylan,there were no significant difference between BS23 and BNCC191554(P>0.05)2 Optimization of fermentation conditions for degradation ability of Bacillus subtilis BS23 on soybean allergenic proteinsThe commercial(Bacillus subtilis)BNCC191554 was a positive control,and the 2 X 3 test design was used to evaluate the shaking speed(120rpm,200rpm)and the soybean:water weight ratio(1:8,1:10,1:12)to the degradation effect of strains on allergenic proteins.The results showed that the number of viable bacteria increased gradually,the pH first decreased and then increased,the allergenic proteins decreased in a quadratic curve of each group within 10h.When BS23 was under the condition of the soybean:water weight ratio was 1:10 and 1:12,the rate of allergenic proteins’degradation was better than BNCC191554.The content of allergenic proteins in BS23 fermented whole soybean milk at each time point was lower than other treatments when soybean:water weight ratio was 1:12 and the shaking speed was 200rpm3 Optimization of fermentation conditions for Lactobacillus plantarum RGC1 and Bacillus subtilis BS23Bacillus subtilis BS23 had the ability to degrade soybean allergenic proteins Lactobacillus plantarum RGC1 had a certain inhibitory effect on the growth of BS23,while improving the flavor and extending the expiration dating of fermented whole soybean milk.In this study,the effect of BS23(OCFU/mL and 106CFU/mL)and RGC1(0CFU/mL,106CFU/mL and 109CFU/mL)on the degradation of soybean allergenic proteins and the quality of fermented products were evaluated by using a 2×3 incomplete orthogonal test design.The pre-test showed that the highest allergenic proteins scavenging efficiency was achieved at 37℃ and 200rpm for 6h.Therefore,the fermentation was carried out under this condition and samples were taken at Oh and 6hThe test showed that fermentation with 106CFU/mL BS23,106CFU/mL RGC1,106CFU/mL RGC1 mixed 106CFU/mL BS23 and 109CFU/mL RGC1 mixed 106CFU/mL BS23 reduced the allergenic proteins of whole soybean milk from 35.51%to 29.11%,32.51%,27.10%,21.51%,respectively.In summary,Bacillus subtilis BS23 had the ability to degrade soybean allergenic proteins,starch,cellulose,mannan,xylan.After fermenting for 6h,whole soybean milk could be obtained by 106CFU/mL BS23 mixed 109CFU/mL RGC1 at 37℃,200rpm and soybean:water weight ratio was 1:12.The content of crude protein and allergenic proteins were 28.12g/L and 6.04g/L,respectively.The viable bacteria count of BS23 and RGC1 were 1.16×104CFU/mL and 2.19×1011CFU/mL,respectively.The content of allergenic proteins was reduced by 39.43%before inoculation,which provided technical support to ferment whole soybean milk in animal production. |
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