Solid-State Fermentation of Corn and Soybean by Bacillus subtilis Egyptian Isolate
Mahmoud, E., Abdel-Mongy, M., Mohamed, A., Helal, A., Ali, S. (2020). Solid-State Fermentation of Corn and Soybean by Bacillus subtilis Egyptian Isolate. EKB Journal Management System, 12(1), 1-8. doi: 10.21608/eajbsg.2020.68365
Elsayed A. Mahmoud; Mahmoud Abdel-Mongy; Abeer A.B Mohamed; Ahmed Hز Helal; Salah G. Ali. "Solid-State Fermentation of Corn and Soybean by Bacillus subtilis Egyptian Isolate". EKB Journal Management System, 12, 1, 2020, 1-8. doi: 10.21608/eajbsg.2020.68365
Mahmoud, E., Abdel-Mongy, M., Mohamed, A., Helal, A., Ali, S. (2020). 'Solid-State Fermentation of Corn and Soybean by Bacillus subtilis Egyptian Isolate', EKB Journal Management System, 12(1), pp. 1-8. doi: 10.21608/eajbsg.2020.68365
Mahmoud, E., Abdel-Mongy, M., Mohamed, A., Helal, A., Ali, S. Solid-State Fermentation of Corn and Soybean by Bacillus subtilis Egyptian Isolate. EKB Journal Management System, 2020; 12(1): 1-8. doi: 10.21608/eajbsg.2020.68365

Solid-State Fermentation of Corn and Soybean by Bacillus subtilis Egyptian Isolate

Egyptian Academic Journal of Biological Sciences, G. Microbiology
Article 1, Volume 12, Issue 1, June 2020, Page 1-8  XML PDF (845.27 K)
Document Type: Original Article
DOI: 10.21608/eajbsg.2020.68365
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Authors
Elsayed A. Mahmoud1; Mahmoud Abdel-Mongy2; Abeer A.B Mohamed2; Ahmed Hز Helal2; Salah G. Ali3
11- Department of Food Science and Nutrition, Faculty of Agriculture, Sohag University, Egypt
22- Department of Microbial Biotechnology, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Egypt
3Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Assiut, Egypt.
Abstract
The major ingredients of poultry and animal diets are corn and soybean. In the current study, Bacillus subtilis isolate was used to ferment soybean and corn. Total phenolic content, antioxidant activity, antimicrobial activity and some nutrients of fermented soybean and corn have been investigated. Antioxidant activity and phenolic content of fermented corn and soybean significantly increased after fermentation of soybean while decreased in fermented corn. Fermented soybean and corn exhibited varying degrees of inhibitory activity against eight pathogenic microorganisms. The amount of crude protein and ash percentage of both fermented corn and soybean increased while carbohydrate and oil content decreased during fermentation of both substrates. As a consequence, fermented soybeans should be added to animal feed.
Keywords
corn; Soybean; Bacillus subtilis; solid-state fermentation
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