Table 2.
The effects of solid-state fermentation on the nutrient composition of alternative plant protein sources.
| Substrate | Microorganism | Results | Reference |
|---|---|---|---|
| Rapeseed meal | Lactobacillus fermentum, Enterococcus faecium, Saccharomyces cerevisiae, Bacillus subtilis | Increased crude protein and decreased isothiocyanates | Chiang et al. (2010) |
| Lactobacillus plantarum and Bacillus subtilis | Increased crude protein, increased crude fat and decreased isothiocyanate | Xu et al. (2011) | |
| Lactobacillus fermentum and Bacillus subtilis | Increased crude protein, increased crude fat, increased peptide and decreased isothiocyanate | Xu et al. (2012) | |
| Bacillus subtilis, Candida utilis, Enterococcus faecalis | Increased crude protein, increased crude fat, reduced crude fibre, increased peptide, decreased ANF (glucosinolates and its derivatives, phytic acid and tannins) | Hu et al. (2016) | |
| Aspergillus niger | Increased crude protein, increased ash, increased calcium, increased phosphorus, reduced crude fat, increased peptide and decreased ANF (glucosinolate and its derivatives, and phytic acid) | Shi et al. (2016b) | |
| Canola meal | Lactobacillus salivarius | Increased crude protein, increased crude fat, reduced crude fibre and decreased glucosinolates | Ahmed et al. (2014) |
| Lactobacillus salivarius | Increased crude protein, increased crude fat, reduced crude fibre and decreased glucosinolates | Aljuobori et al. (2014) | |
| Lactobacillus salivarius | Increased crude protein, increased crude fat, reduced crude fibre and decreased glucosinolates | Aljuobori et al. (2017) | |
| Cottonseed meal | Bacillus subtilis BJ-1 | Increased crude protein, reduced crude fibre, increased ash and decreased free gossypol | Tang et al. (2012) |
| Bacillus subtilis BJ-1 | Increased crude protein, reduced crude fat, increased phosphorus and decreased free gossypol | Sun et al. (2013a) | |
| Bacillus subtilis BJ-1 | Increased crude protein, reduced crude fat, reduced crude fibre, increased phosphorus and decreased free gossypol | Sun et al. (2013b) | |
| Candida utilis | Increased crude protein, reduced crude fibre, increased crude ash and reduced free gossypol | Xiong et al. (2016) | |
| Bacillus subtilis ST-141, Saccharomycetes N5 | Increased crude protein, reduced crude fibre, increased crude ash and reduced free gossypol | Wang et al. (2017) | |
| Palm kernel cake | Aspergillus wentii | Increased crude protein, increased crude fat, reduced crude fibre, increased ash, reduced ADF, reduced NDF, reduced hemicellulose and increased phosphorus | Muangkeow and Chinajariyawong (2009) |
| Paenibacillus polymyxa and Paenibacillus curdlanolyticus | Reduced crude protein, increased ash, increased fibre (ADF, NDF, hemicellulose) and reduced cellulose | Alshelmani et al., 2017a, Alshelmani et al., 2017b | |
| Lupin flour | Lactobacillus acidophilus, Lactobacillus aporogenes and Lactobacillus kefiri | Increased crude protein, reduced crude fat, reduced crude fibre, increased phosphorus and reduced ANF (phytic acid and tannins) | Van Vo et al. (2015) |
ANF = anti-nutritional factors; ADF = acid detergent fibre; NDF = neutral detergent fibre.