Isolation, Identification and Nutritional Activities of Novel Staphylococcus Succinus Mf 116251 In Fermented Defatted Soybean Meal (Sbm)

Abstract

This study aims to isolate, identify, and investigate the nutrient-enhancing properties of the dominant bacteria responsible for defatted soybean meal (SBM) fermentation. For the purpose of isolating bacteria from the fermented SBM, mannitol salt agar with 10-fold dilutions were used and 16S rRNA gene was sequenced for bacterial identification. The crude protein of SBM degradation activity inoculated with Staphylococcus succinus MF 116251 was determined using the Bradford assay.  The results of the present study indicated that S. succinus MF 116251 was the dominant bacteria in fermented, defatted SBM, whereas the measurement of soluble protein demonstrated that the bacteria had improved the nutritional profile of SBM. S. succinus MF 116251 was found to increase the nutritional profile of fermented SBM by increasing crude protein (+ 15.24%) and important amino acids such as lysine (+ 7.20), methionine (+ 11.48%), arginine (+ 11.48%), and phenylalanine (+ 11.27%) via solid state fermentation. Furthermore, fermented SBM was also possesses antibacterial and antioxidant properties. The findings of this study suggested that S. succinus MF 116251 has great potential to be used as a starter culture in defatted SBM fermentation to overcome antinutritional factors in SBM for fish feed formulation.