Crude protein 51%
Lactic acid 4-7%
Live lactobacilli 10*5-10*6 CFU/g

Soybean meal protein is protein of plant origin which is very similar to animal protein in terms of amino acid composition. As a result, this product is used in diets of all types of productive animals and poultry. However, laboratory studies show that soybean meal has a large number of anti-nutrient factors (ANFs) that reduce its gastrointestinal digestion (digestive tract), namely:

  • Oligosaccharides (the most well-known and studied Stachyose and Raffinose) When they enter the gastrointestinal tract, they are not digested passing into the thick intestine, which serve as a nutrient medium for bacteria, causing inflammation of the gastrointestinal tract, diarrhea, allergic reactions, decreased digestibility of protein and other nutrients, reducing weight gains and increasing feed conversion;
  • Trypsin inhibitors;
  • β-conglicinin
  • Others

Due to the presence of anti-nutritional factors, the digestibility of soybean meal proteins is only 80-82%, which is significantly lower than the digestibility of animal proteins (lyophilized blood plasma, milk powder, meat flour, and others).

In order to eliminate ANFs and improve the digestibility of soybean protein, we use fermentation with lactic acid bacteria. As a result of their vital activities, the lactic acid bacteria biotransform ANFs into other non-harmful substances and break down peptides, as a result of which the fermented soybean meal EP200 acquires the following advantages over usual feeds:

  • Absence of anti-nutrient factors (ANFs)

As a result of their vital activities, lactic acid bacteria break down ANFs, resulting in the destruction of oligosaccharides, eliminating the inhibitory activity of trypsin, the allergenicity of β-conglycinin, etc.

Indicators Soybean product type
Soybean meal Soy protein concentrate EPU 200
Trypsin inhibitor activity, mg/g 4-8 2-3  0,5
Β-conglycinin, mg/g 10-50 0,1 – 0,7 0,015
Oigosaccharides: 6
Raffinose 0,8 – 1,0 0,2  0,1
Stachyose 4 – 4,5 1 – 3 0,1
  • Increased digestibility of protein at least 95-96%.

The digestibility of fermented soybean meal ЕР500 is increased by lysing bonds in the peptides chain through the action of lactic acid bacteria on the protein, so the bacteria break down the peptides, reducing their average length from 20kDa to 5kDa (in 4 times!!!). Small peptides are easily digested and ingested by animals and poultry, and also serve as a source of protein for enterocytes (of crucial importance for young animals!!!).

  • Presence of lactic acid 4.7%

Breaking down oligosaccharides and “eating” them, lactic acid bacteria “produce” lactic acid out of them. Organic lactic acid of fermented soybean meal lowers pH in the stomach, increasing the activity of digestive enzymes. It has a direct antibacterial effect. Organic lactic acid itself is an indirect source of energy for microorganisms that produce intestinal mucus. Through its “acidification effect”, lactic acid reduces the buffering of feeds, increases their consumption by animals and digestion in the gastrointestinal tract.

  • Presence of live lactobacillus 10*5-10*6 CFU/g

We carefully dry our product after fermentation to retain lactic acid bacteria alive.

Lactic acid bacteria make fermented soybean meal EP200 easily digestible, as if it were “baby formula”.

Easily digested vegetable peptides are what is needed for vigorous growth and development of piglets and young poultry. Live weight and feed conversion are main criteria for assessing their effectiveness. Fermented soybean meal EP200 to be introduced into animal and poultry diets is well suited for this task, leading to high live weight growth rates and low feed conversion rates.