170 Improving Nutrient Value of Soybean Meal Using Characterized Novel Microbial Fermentation

Abstract Soybean meal (SBM) is a common plant-based protein source in the swine industry. Its crude content 44 to 50%. However, presence of antinutritional factors such as high molecular weight, difficult digest proteins, phytate and non-starch polysaccharides (NSP) limit its use pigs. We aimed fermentation approach improve nutrient value SBM. have screened, from different sources, identified bacterial strains that secrete cellulase, xylanase proteinase candidates for feedstuff fermentation. Further studies revealed few them are capable breakdown glycinin beta-conglycinin, major proteins SBM often resulted intestinal upset monogastric animal. Molecular characterization isolate 9 Bacillus subtilis strain (B. 9) secreted level xylanase, comparing ATCC control other isolates. It grew significantly faster than strain. In addition, it also survived wide range concentrations salts pH. When used fermentation, profiling fermented using SDS-PAGE significant reduction weight especially those small peptides. On dry matter basis, neutral detergent fiber (NDF) was decreased by 34%; increased 49 57%. Pigs fed with diet formulated sole had higher apparent ileal digestibility (AID) (80 vs. 72 %), ash (56 36%), (84 78%), NDF (71 66%), acid (62 53%) compared pigs unfermented soybean meal. we recently explored possibility improving feed stuff efficiency combining microbial species, effect this will be discussed.