The Bio-processing of Soybean Dregs by Solid State Fermentation Using a Poly γ-glutamic Acid Producing Strain and Its Effect As Feed Additive

Soybean dregs are restricted as feed additives because they contain anti-nutrient factors. Herein, soybean dreg was bio-transformed by solid-state fermentation (SSF) using a poly γ-glutamic acid (γ-PGA) producing stain Bacillus amyloliquefaciens NX-2S. The maximum γ-PGA production of 65.79 g/kg was reached in a 5 L fermentation system while the conditions are 70% initial moisture of soybean dregs with addition of molasses meal, 12% inoculum size, 30 °C fermentation temperature, initial pH of 8, and 60 h fermentation time. Meanwhile, continuous batch fermentation was proved feasible. After SSF, the anti-nutritional factors such as trypsin inhibitor, phytic acid and tannin were reduced by 98.7%, 97.8%, and 63.2%, respectively. Compared with unfermented soybean dregs, adding fermented soybean dregs to feed increased the average weight gain of rats by 15.6% and reduced the ratio of feed to meat by 11.3%. Therefore, this study provided a feasible strategy for processing soybean dregs as feed additive.