Isolation and selection of Lactiplantibacillus plantarum CLT-L01 (TISTR P088) from traditional fermented vegetables for solid-state fermentation of soybean meal (SBM)
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Abstract
Lactic acid bacteria are widely used as beneficial microorganisms in fermentation processes for animal feed production. In soybean meal, which is an important protein source in animal feed, lactic acid bacteria fermentation can improve nutritional quality by promoting acidification and reducing antinutritional factors. This study aimed to isolate lactic acid bacteria from traditional fermented vegetables and evaluate their potential as starter cultures for the solid-state fermentation of soybean meal. Traditional fermented vegetables were selected as the isolation source because they are locally available, inexpensive, and rich in naturally occurring lactic acid bacteria. Nine acid-producing bacterial isolates were obtained from traditional fermented vegetable samples using MRS agar supplemented with calcium carbonate. The isolates were preliminarily characterized by Gram staining and catalase testing. Six isolates, namely CLT-35, CLT-51, CLT-33, CLT-52, CLT-53, and CLT-L01, were selected for the evaluation of acid production efficiency in MRS broth. Among them, CLT-L01 showed the fastest acid production, with the pH decreasing to 3.21 ± 0.02 after 24 h of incubation. Therefore, CLT-L01 was selected for further evaluation in solid-state soybean meal fermentation. The results showed that soybean meal inoculated with CLT-L01 exhibited a rapid increase in lactic acid content, exceeding 10% after 96 h of fermentation. The highest lactic acid content was 11.13 ± 0.06% at 127 h, whereas the uninoculated control reached only 2.43 ± 0.12% at 151 h. These findings indicate that CLT-L01 enhanced acid production and improved fermentation efficiency compared with natural fermentation. Molecular identification based on 16S rDNA sequencing revealed that CLT-L01 showed more than 99% sequence similarity to the reference strain Lactiplantibacillus plantarum. Overall, CLT-L01 has potential as a starter culture for promoting lactic acid production and acidification during soybean meal fermentation.
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