A novel thermophilic strain of Bacillus subtilis with antimicrobial activity and its potential application in solid-state fermentation of soybean meal

Abstract

Soybean meal (SBM), containing 41%–48% crude protein, is the most important source of plant protein in animal feeds. Unfortunately, 70%–80% of the proteins in SBM is allergenic antigens including trypsin inhibition, β-conglycinin, and conglycinin, which negatively affect intestine health and function. Microbial solid-state fermentation methods have been applied to animal feeds for decades, to eliminate antinutritional factors. Here, a novel potential probiotic Bacillus subtilis “L5” strain with high enzymatic activity and antimicrobial activity will be a great help to improve the quality and reproducibility of SBM fermentation.