068: Enhancing Rhizopus Fermentation of Soybean Meal via 3D-Printed High-Surface-Area Structures

Introduction

Soybean meal, a byproduct of soybean oil extraction, is primarily used as livestock feed because of its insoluble dietary fiber and denatured proteins. To enhance its value, solid fermentation using Rhizopus can degrade insoluble fibers and proteins while releasing free phenolic acids. However, because Rhizopus thrives in aerobic conditions, the fermentation efficiency is limited by the thickness of the fermenting layer.

Methods

3D printing, known for its ability to create high specific surface-area structures, can improve aeration and thereby boost the fermentation efficiency of Rhizopus.

Results

In our study, soybean meal of different particle sizes was gelatinized with xanthan gum to investigate their suitability as a 3D printing “ink.” Thereafter, several 3D-printed models were developed with a large surface area that promotes effective air exchange for Rhizopus-inoculated soybean meal, enhancing fermentation efficiency. We further evaluated the nutritional and functional properties of the fermented soybean meal produced using this 3D-printed model.

Significance

This approach opens new markets and applications for soybean-based products, increasing demand and opportunities for soybean farmers.

Authors: Qianqian Zhu, Minwei Xu