Biotechnological valorization of fermented soybean meal for sustainable ruminant and non-ruminant feeding: modulating ruminal fermentation, gut or ruminal microflora, immune system, and growth performance

The fermentation process of soybean meal (FSBM) has been done with the addition of Bacillus subtilis, Lactobacillus spp., Aspergillus oryzae, or Saccharomyces cerevisiae. The FSBM promotes nutrient digestion, access to amino acids (AA), ruminal fermentation, growth performance, and immune-physiological parameters. Proposed mechanisms of action for FSBM include improving nutrient digestion, increasing protein content, changing the content of large/small peptides, modifying ruminal microflora and fermentation, and eliminating anti-nutritional factors (ANF). The effect on rumen microflora and fermentation has not been observed consistently. Variations in the animal age, diet composition, components of FSBM, type of microorganism used in the fermentation process, the content of small peptides in FSBM, and environmental conditions may explain some of the incompatibility in responses. This study has given a summary of the production outcomes viewed in the different situations with FSBM and alterations in ruminal and intestinal microflora and ruminal fermentation and the performance of ruminants and non-ruminants animals.