Emir. J. Food Agric. 2010. 22 (6): 456-465
http://ffa.uaeu.ac.ae/ejfa.shtml
Influence of Lactobacillus plantarum Lp6 fermentation on the
functional properties of soybean protein meal
Issoufou Amadou∗, Tidjani Amza, M. B. K. Foh, M. T. Kamara
and Guo-Wei Le
State Key Laboratory of Food Science and Technology, Jiangnan University,
No. 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, P. R. China
Abstract: Soybean protein meal was subjected to solid state fermentation with Lactobacillus
plantarum Lp6 either in the presence or absence of a protease. Soybean meals were investigated
for functional properties including nitrogen solubility, emulsifying activity, foaming capacity,
foaming stability, differential scanning calorimetry and in vitro protein digestibility. The data
showed significant (P<0.05) variations among the soybean meal samples. The fermented soybean
protein meal (FSPM) with added protease (FSPMe) showed higher denaturing temperature
(103.77oC) compared to 61.67oC exhibited by unfermented soybean protein meal (SPM). The
functional properties of soybean protein meals prepared from the two conditions (L. plantarum
Lp6 plus or without added protease) showed insignificant changes when compared with the
unfermented SPM.
Keywords: Fermentation, L. plantarum Lp6, Soybean protein meal, Functional properties.
( ﻋﻠﻰ اﻟﺨﺼﺎﺋﺺLactobacillus plantarum Lp6) ﺗﺄﺛﻴﺮ اﻟﺘﺨﻤﻴﺮ ﺑﻮاﺳﻄﺔ ﺑﻜﺘﻴﺮﻳﺎ
اﻟﻮﻇﻴﻔﻴﺔ ﻟﺪﻗﻴﻖ ﺑﺮوﺗﻴﻨﺎت ﻓﻮل اﻟﺼﻮﻳﺎ
وى ﻟﻲ- آﻤﺎرا و ﻗﻮو. ﺗﻰ. ام, ﻓﻮﻩ. آﻰ. ﺑﻰ. ام, ﺗﺪﺟﺎﻧﻰ اﻣﺰا,*اﺳﻮﻓﻮ اﻣﺎدو
ﻣﻘﺎﻃﻌﺔ, 214122 , وآﺴﻰ, ﺷﺎرع ﻟﻴﻬﻮ1800 رﻗﻢ, ﺟﺎﻣﻌﺔ ﺟﻦ ﺟﻴﺎﻧﻘﻨﺎن, ﻣﺨﺘﺒﺮ اﻟﺪوﻟﺔ اﻟﻤﺮآﺰي ﻟﻌﻠﻮم اﻻﻏﺬﻳﺔ واﻟﺘﻜﻨﻮﻟﻮﺟﻴﺎ
اﻟﺼﻴﻦ,ﺟﻴﺎﻧﻘﺰو
( أو اﻟﺒﻜﺘﺮﻳﺎ وإﻧﺰﻳﻢLactobacillus plantarum Lp6) ﺗﻢ ﺗﺨﻤﻴﺮ دﻗﻴﻖ ﺑﺮوﺗﻴﻨﺎت ﻓﻮل اﻟﺼﻮﻳﺎ ﺑﺎﺳﺘﺨﺪام ﺑﻜﺘﻴﺮﻳﺎ:اﻟﻤﻠﺨﺺ
– اﻟﺒﺮوﺗﻴﻴﺰ ﺗﻤﺖ دراﺳﺔ اﻟﺨﺼﺎﺋﺺ اﻟﻮﻇﻴﻔﻴﺔ ﻟﺪﻗﻴﻖ ﻓﻮل اﻟﺼﻮﻳﺎ واﻟﺘﻲ ﺷﻤﻠﺖ ﻗﺎﺑﻠﻴﺔ اﻟﻨﻴﺘﺮوﺟﻴﻦ ﻟﻠﺬوﺑﺎن – اﻟﻨﺸﺎط اﻻﺳﺘﺤﻼﺑﻰ
دﻟﺖ اﻟﻨﺘﺎﺋﺞ ﻋﻠﻰ وﺟﻮد. وﻗﺎﺑﻠﻴﺔ اﻟﺒﺮوﺗﻴﻦ ﻟﻠﻬﻀﻢ ﺧﺎرج اﻟﺠﺴﻢ- اﻟﻘﺪرة ﻋﻠﻰ إﻧﺘﺎج اﻟﺮﻏﻮة وﺛﺒﺎﺗﻬﺎ – اﻟﺴﻌﺔ اﻟﺤﺮارﻳﺔ اﻟﻤﺘﺒﺎﻳﻨﺔ
دﻗﻴﻖ ﻓﻮل اﻟﺼﻮﻳﺎ اﻟﻤﺨﻤﺮ ﻣﻊ إﺿﺎﻓﺔ اﻹﻧﺰﻳﻢ ﻓﻘﺪ ﻃﺒﻴﻌﺘﻪ ﻋﻠﻰ درﺟﺔ ﺣﺮارة أﻋﻠﻰ.ﻓﺮوق ﻣﻌﻨﻮﻳﺔ ﺑﻴﻦ ﻋﻴﻨﺎت ﻓﻮل اﻟﺼﻮﺑﺎ
ﻻ ﺗﻮﺟﺪ ﻓﺮوق ﻣﻌﻨﻮﻳﺔ ﻓﻲ اﻟﺨﺼﺎﺋﺺ اﻟﻮﻇﻴﻔﻴﺔ ﺑﻴﻦ دﻗﻴﻖ.(61.67) ( ﺑﺎﻟﻤﻘﺎرﻧﺔ ﻣﻊ دﻗﻴﻖ ﻓﻮل اﻟﺼﻮﻳﺎ اﻟﻐﻴﺮ ﻣﺨﻤﺮ103.77)
.ﺑﺮوﺗﻴﻨﺎت ﻓﻮل اﻟﺼﻮﻳﺎ اﻟﻤﺨﻤﺮة ﻓﻲ اﻟﺤﺎﻟﺘﻴﻦ واﻟﻐﻴﺮ ﻣﺨﻤﺮة
∗
Corresponding Author, Email: issoufsara@gmail.com
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Issoufou Amadou et al.
Introduction
Soybeans are an abundant source of
proteins that have been recognized for high
nutritional value and excellent functional
properties in food systems (Smith and Circle,
1976). Nowadays soybeans are grown
primarily for the production of vegetable oil for
human consumption but, as a by-product,
soybean meal (SBM) is becoming increasingly
important. On a global scale, soybean is
dominating the market for protein meals due to
its high protein content and good availability
(USDA, 2003). Fermentation is known to be
one of the oldest techniques in food
manufacture and preservation that contributes
directly into many advantageous properties of
products by biochemical modification due to
microorganisms’ activities (Je et al., 2005;
Hassaïne, et al., 2008).
Studies have confirmed that degradation
of soybean allergens during fermentation by
microbial proteolytic enzymes in soy sauce,
miso, soybean ingredients, and feed-grade
soybean meals (Hong et al., 2004; Kobayashi
et al., 2005; Yamanihi et al., 1995). The
nutritional and functional properties of legumes
have been reported to improve generally by
fermentation when compared to unfermented
original products s (Granito et al., 2005).
During fermentation and microbial growth, the
functional properties of foods are formed as
follows: protein is hydrolyzed to amino acids
and peptides by proteolytic enzymes (Amadou
et al., 2009; Sparringa and Owens, 1999;
Kavitha and Predeepa, 2010), oligosaccharides
are hydrolyzed to monosaccharides (Rehms
and Barz, 1995), phytic acid degraded to
inorganic phosphates (Sutardi and Buckle,
1988). Frias et al. (2008) showed that soybean
flour fermented with Lactobacillus sp. (L.
plantarum) was able to further break down and
use available proteins as nutrient sources.
These
properties
are
fundamental
physicochemical characteristics, which affect
the behaviour of proteins in food systems
during processing, manufacturing, storage and
preparation (Pablo et al., 2010; Kinsella, 1979).
However, the effect of L. planturum Lp6 in
combination with acid protease on their
functional properties has not been investigated.
Therefore the objective of this study was to
investigate the influence of L. planturum Lp6
fermentation on the functional properties of
soybean protein meal.
Materials and Methods
Materials
Commercial soybean protein meal and
acid protease (Acid protease–537 from Asp.)
were purchased from Sun-Green Biotech Co.
Ltd (Nantong, China) and Sunson Industry
Group Co. Ltd (Beijing, China) respectively.
Trypsin, β-mercaptoethanol (βME) and protein
standard were obtained from Sigma-Aldrich,
China Inc (Shanghai, China). The strain L.
plantarum Lp6 was obtained from the culture
collection of Jiangnan University (Wuxi,
China). All other chemicals were of analytical
grade.
Fermentation and preparation of fermented
soy protein meal
The L. plantarum Lp6 stocks used was
stored at 4 oC and cultured for 18 h at 37 oC in
Man-Rogosa-Shape (MRS) broth from SunGreen Biotech Co. Ltd (Nantong, China) prior
to use for fermentation. A 0.025 mL of L.
plantarum Lp6 was prepared in sterilized
distilled water and then mixed with 25 g of
soybean protein meal (107 CFU g-1) fortified
with soluble starch (0.4 g g-1of SPM) and/or
protease (0.01 g g-1of SPM) in polyethylene
bag (140 mm × 200 mm) and vacuum sealed.
Also 2 mg of disodium phosphate
(Na2HPO4.12H2O) was added to improve the
activity of L. plantarum Lp6, and then solidstate fermentation was performed for 72 h at
37oC. The FSPM was dried overnight in a
vacuum oven (70oC) and stored in the
desiccator until further use. Figure 1 represents
the dried grinded SPM, FSPM and FSPMe as
Figure 1a, 1b and 1c, respectively.
Nitrogen solubility (NS)
Nitrogen solubility was determined
according to the procedure of Diniz and Martin
(1997), with slight modification. Samples
(SPM, FSPM and FSPMe) were dispersed in
distilled water (10 g L-1) and pH of the mixture
was adjusted to 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 and
12 with either 0.5 N HCl or 0.5 N NaOH while
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continually shaking (Lab-Line Environ-Shaker;
Lab-Line Instrument, Inc., Melrose Park, IL,
USA) at room temperature for 35 min and 25
mL aliquot was centrifuged at 2800 × g for 35
min. A 15 mL aliquot of the supernatant was
analyzed for nitrogen (N) content by the
Kjeldahl method and the NS was calculated
according to equation:
Nitrogen
solubility
(%)
=
⎛ sup erna tan t nitrogen concentration ⎞
⎜⎜
⎟⎟ × 100
⎝ sample nitrogen concentration ⎠
Figure 1. Soybean meals: (a) unfermented soybean protein meal “SPM”, (b) fermented soybean protein
meal “FSPM”, and (c) fermented soybean protein meal with added protease “FSPMe”.
Water holding capacity (WHC)
Water holding capacity (WHC) of
soybean protein meal and fermented SPM was
carried out according to the method of Diniz
and Martin (1997), with slight modification.
Triplicate samples (0.5 g) were dissolved with
10 mL of distilled water and vortexed for 30 s.
The dispersions were allowed to stand at room
temperature for 30 min then centrifuged at
2800 × g for 25 min. The supernatant was
filtered with Whatman No.1 filter paper and the
volume retrieved was accurately measured.
The difference between initial volumes of
distilled water added to the protein sample and
the volume retrieved. The results were reported
as mL of water absorbed per gram of protein
sample.
Oil holding capacity (OHC)
Oil-holding capacity (OHC) of soybean
protein meal and fermented SPM were
determined as the volume of edible oil held by
0.5 g of material according to the method of
Shahidi et al. (1995). A 0.5 g of each sample
was added to 10 mL soybean oil (Gold Ingots
Brand, QS310002012787, Suzhou, China) in a
50 mL centrifuge tube, and vortexed for 30 s in
triplicate. The oil dispersion was centrifuged at
2800 × g for 25 min. The free oil was decanted
and the OHC was determined by weight
difference.
Foaming capacity (FC) and Foam stability
(FS)
Estimation of foaming capacity was done
following the method of Bernardi Don et al.
(1991), with minor modification. Thirty mL of
30 g L-1 aqueous dispersion was mixed
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Issoufou Amadou et al.
thoroughly using an Ultra-turrax 25
homogenizer at 9500 rpm for 3 min in a 250
mL graduated cylinder. The total volume of the
protein dispersion was measured immediately
after 30 s. The difference in volume was
expressed as the volume of the foam. Foam
stability was determined by measuring the fall
in volume of the foam after 60 min.
The suspension was incubated at 37 °C for 2
hours. Digestion was stopped by adding 5 mL
50% trichloroacetic acid (TCA). The mixture
was allowed to stand for 30-35 min at 4 °C and
was then centrifuged at 10,000 × g for 25 min
using a D-3756 Osterode AM Harz Model
4515 Centrifuge (Sigma, Hamburg, Germany).
The resultant precipitate was dissolved in 5 mL
of NaOH and protein concentrate was
measured using the Kjeldahl method.
Digestibility was calculated as follows:
Emulsifying capacity (EC)
Emulsifying capacity was measured using
the procedure described by Yasumatsu et al.
(1972), with modification. A 0.5 g of each
freeze dried sample was transferred into a 250
mL beaker and dissolved in 50 mL of 0.5 N
NaCl, and then 50 mL of soybean oil (Gold
Ingots Brand, QS310002012787, Suzhou,
China) was added. The homogenizer equipped
with a motorized stirrer driven by a rheostat
Ultra-T18 homogenizer (Shanghai, China) was
immersed in the mixture, and operated for 120
s at 10,000 rpm to make an emulsion. The
mixture was transferred to centrifuge tubes,
maintained in water-bath at 90 oC for 10 min
and then centrifuged at 2800 × g for 20 min.
Emulsifying capacity was calculated as in
equation.
V −V
EC = A R
WS
Where VA is the volume of oil added to
form an emulsion, VR is the volume of oil
released after centrifugation, and WS is the
weight of the sample.
( A − B)
× 100
A
Where A: total protein content (mg) in the
sample.
B: total protein content (mg) in TCA
precipitate.
Protein digestibility (%) =
Differential scanning calorimetry (DSC)
Thermal denaturation of soybean protein
meal and fermented SPM samples were
examined with a Perkin-Elmer differential
scanning calorimeter. Lyophilized samples (1
mg each) weighed in aluminum pans and 10
µL of distilled water added, using an empty
pan as a reference. The scanning temperatures
were from 30 to 120 oC at a heating rate of 10
o
C min-1. Indium standards were used for
temperature and energy calibrations. Thermal
denaturation temperature (Td) and denaturation
enthalpy (∆H) were calculated from
thermograms.
Statistical Analysis
Data analysis was carried out with SPSS
Inc. software (version 13.0). One-way analysis
of variance (ANOVA) was used to determine
significant differences between means, with the
significance level taken at a = 0.05. Tukey’s
HSD test was used to perform multiple
comparisons between means.
Bulk density (BD)
Bulk density of soybean protein meal and
fermented SPM was estimated with
approximately 3 g of each sample in 25 mL
graduated cylinders by gently tapping on the
bench 10 times. The volume was recorded and
bulk density was reported as g mL-1 of the
sample.
Results and Discussions
In vitro protein digestibility
In vitro protein digestibility (IVPD) was
carried out according to the method described
by Elkhalil et al. (2001), with slight
modifications. Twenty mg of soybean protein
meal and fermented SPM samples were
digested in triplicate in 10 mL of trypsin (0.2
mg mL-1 in 100 mM Tris-HCl buffer, pH 7.6).
Nitrogen solubility
Nitrogen solubility (NS) is used to
measure protein solubility in water. This assay
differs in the speed (and vigor), at which the
water/soybean protein meal mixture is stirred.
The NS assay has been extensively used to
evaluate the meal quality. High solubility is
very important to manufacturers of soybean
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meal and related product (Adler-Nissen, 1976).
The effect of fermentation conditions on
nitrogen solubility of SPM, FSPM and FSPMe
are shown in Figure 2. More protein-protein
interactions
and
fewer
protein-water
interactions occur around pH 4 to 5 (Kinsella,
1979). FSPM and FSPMe have close solubility
profiles (Figure 2); moreover, fermented
samples exhibited the highest solubility values
at alkaline pH (99.15% and 97.14%,
respectively for FSPM and FSPMe), while
under acidic condition, the unfermented sample
SPM had higher solubility index (95.01%).
At pH 6.0, nitrogen solubility increased
rapidly with an increase in pH up to 12.0. This
is in agreement with the findings of Yu et al.
(2007) who also reported an increase in protein
solubility of peanut protein concentrate
following fermentation.
In vitro trypsin digestibility
The in vitro trypsin digestibility of SPM
and fermented SPM samples were evaluated by
the release of trichloroacetic acid TCA-soluble
nitrogen, after incubation time of 120 min at
37oC. Table 1 shows that the protein from both
fermented and unfermented SPM exhibited
significant trypsin digestibility. Fermented
SPM with addition of protease affected more in
vitro
trypsin
digestibility.
However,
fermentation of SPM exhibited significant
increase of digestibility (P<0.05). Unfermented
meal, FSPM and fermented meal with addition
of protease (FSPMe) have digestibility values
with trypsin of 83.48, 90.96 and 93.15%,
respectively. The increase in digestibility after
fermentation may reflect that the positive
influence on the protein digestibility was larger
than the positive influence of protein
degradation by the addition of protease. Our
data corroborate with the investigations of
Frias et al. (2008), who reported that,
fermentation has the capacity to improve
nutritional and functional properties compared
to original product.
Figure 2. Effect of pH treatment on nitrogen
solubility of fermented soybean protein meal
samples. Values represent the means ± standard
deviation (SD) of triplicate
Table 1. Influence of fermentation on In vitro digestibility, water holding capacity, oil holding capacity,
emulsifying capacity, bulk density and foam capacity of soybean protein meal (SPM), fermented
soybean protein meal (FSPM) and FSPM with added protease (FSPMe) samples.
In vitro protein digestibility (%)
SPM
83.48 ± 0.52c
FSPM
90.96 ± 1.09b
FSPMe
93.15 ± 0.34a
Water holding capacity (mL g-1)
2.65 ± 0.22c
1.14 ± 0.04b
0.79 ± 0.03a
1.40 ± 0.20ab
1.57 ± 0.06b
1.07 ± 0.23a
41.83 ± 0.76c
28.01 ± 0.99a
38.09 ± 0.09b
0.63 ± 0.02a
0.72 ± 0.02c
0.68 ± 0.01b
1.67 ± 0.15a
1.98 ± 0.03b
2.06 ± 0.05b
-1
Oil holding capacity (mL g )
-1
Emulsifying capacity (mL 0.5g )
-1
Bulk density (g mL )
-1
Foam capacity (mL mL )
Values are means ± standard deviation of three determinations. Rows with different letters indicate statistical differences (P<0.05).
460
Issoufou Amadou et al.
(Table 1). SPM, FSPM and FSPMe showed
closely values bulk density of 0.63, 0.72 and
0.68 g mL-1, respectively. However, SPM
exhibited lower bulk density compared to
fermented samples. Bulk density signifies the
behavior of a product in dry mixes, and is an
important parameter that can determine the
packaging requirement of a product. Also it
varies with the fineness of particles. The
decreased bulk density would be an advantage
in the preparation of weaning food
formulations, where low bulk density is
required Kamara et al. (2009).
Water/oil holding capacity
Interactions of water and oil with proteins
are very important in food systems because of
their effects on the flavor and texture of foods.
On the other hand, functional properties of
proteins in food system broadly depend on the
water-protein interaction (Barbut, 1999).
However, food processing methods have
important impacts on the protein conformation,
surface polarity/hydrophobicity. The WHC
values of SPM, FSPM and fermented SPM
with added protease FSPMe samples were
2.65, 1.14 and 0.79 mL g-1, respectively.
Data obtained in this study show that
fermentation reduced water holding capacity of
soybean protein meal, whereas, little change
was observed in oil holding capacity (Table 1).
Hence fermentation significantly enhanced the
water and oil retention of soybean protein meal
(P<0.05). This is consistent with the results
reported by (Ghavidel and Prakash, 2006;
Hong et al., 2004).
Foaming capacity and stability
Proteins denature and aggregate during
whipping to show a large increase in the
surface area in the liquid/air interphase and
rapid
conformational
change
and
rearrangement at the interface; the foam
stability requires formation of a thick,
cohesive, and viscoelastic film around each gas
bubble (Petruccelli and Anon, 1994) hence
foam ability is a function of the configuration
of protein molecules. There is no major
changes among the SPM and fermented
samples in the foam stability (Figure 3),
whereas, foam stability show a significant
difference (P<0.05).
Emulsifying capacity
The ability of proteins to form stable
emulsions is important owing to the
interactions between proteins and lipids in
many food systems. Proteins are composed of
charged amino acids, non-charged polar amino
acids and nonpolar amino acids, which makes
protein a possible emulsifier, the surfactant
possessing both hydrophilic and hydrophobic
properties and be able to interact with both
water and oil in food system (Ghavidel and
Prakash, 2006). As shown in Table 1 soybean
protein have the highest emulsifying capacity
(41.83 mL 0.5g-1) followed by fermented SPM
with added protease (38.09 mL 0.5g-1) and
FSPM had the lowest value of 28.01 mL 0.5g-1
probably this is due to proteolytic hydrolysis of
protein by added protease during fermentation
which increased the oligopeptides content and
decreases the polypeptides. Fermentation
significantly increased the emulsifying capacity
of soybean protein meal (P<0.05). This study is
in agreement with the results of Frias et al.
(2008).
Figure 3. Foam stability of fermented soybean
protein meal samples. Values represent the means
± standard deviation (SD) of triplicate.
Bulk density
There were significant difference
(P<0.05) among the various samples studied
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Figure 4. Thermal properties of: a) soybean protein meal “SPM”, b) fermented soybean protein meal
“FSPM”, and c) fermented soybean protein meal with added protease “FSPMe”.
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Issoufou Amadou et al.
nitrogen solubility, emulsifying activity,
foaming capacity, foaming stability, and in
vitro
protein
digestibility.
Therefore,
fermentation with L. plantarum Lp6 in addition
with protease shows a significant denaturation
temperature which qualified the fermented
meal to have huge potentials of value addition
to the soy protein meal industry and provide
food processors with nutritionally affordable
source of plant protein. Fermentation with L.
plantarum Lp6 offers a novel strategy to
enhance the value of soybean protein meal and
more studies are needed on its industrial
application.
Samples of SPM, FSPM and FSPMe have
a foam capacity of 1.67, 1.98 and 2.06 mL mL-1,
respectively. The capacity of proteins to form
stable foams with gas by forming impervious
protein films is an important property and it
was likely due to the increased net charges on
the protein, which weakened the hydrophobic
interactions but increased the flexibility of the
protein. This allowed the protein to diffuse
more rapidly to the air–water interface to
encapsulate air particles and then enhance the
foam formation (Wierenga and Gruppen,
2010). There is an increase in foam capacity
and a decrease in foam stability when these
soybean meal samples were fermented
(Ghavidel and Prakash, 2006).
Acknowledgement
This research was supported by the
National Natural Science Foundation of China
(No.30671525), the National High Technology
Research
and
Development
Program
("863"Program)
of
China
(NO.
2007AA10Z325), 111 project-B07029.
Differential scanning calorimetry
DSC is a valuable tool for assessing the
potential of protein or related high protein
content products as functional ingredients in
different food systems. Because functional
properties of protein meal products are greatly
influenced by their conformation, therefore,
DSC as a technique highly sensitive to
conformational changes is often applied to
protein hydrolysates and related products
(Gorinstein et al., 1996). Data from DSC
assessments for SPM, FSPM and FSPMe are
given in Figure 4 (Figure 4a, 4b and 4c,
respectively). Based on the results the samples
have varied denaturation temperatures 61.67
o
C, 58.40 oC and 103.77 oC respectively for
SPM, FSPM and FSPMe. The enthalpy differs
among unfermented and fermented meals. The
enthalpies of the various samples as stated
above were, 1.692, 0.353 and 28.718 J g-1,
respectively. This data corroborate with the
investigations of Hou and Chang, (2004) on
soybean product stored under various
conditions.
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Conclusion
Although our previous investigations
have demonstrated that fermentation with L.
plantarum Lp6 improved the nutritional
attributes of soybean protein meal. The
functional properties of the fermented soybean
protein meal showed a slight difference when
compared to unfermented meal in most cases.
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