Soluble Protein Concentrations during Bacillus subtilis Fermentation with Moringa oleifera Pod Powder
DOI:
https://doi.org/10.24191/bioenv.v4i3.172Keywords:
soluble SCP, Bacillus subtilis, microbial protein, Moringa oleiferaAbstract
The utilisation of agricultural residues as fermentation substrates may support microbial protein production while adding value to agricultural waste. This study evaluated soluble protein concentrations during submerged fermentation of Moringa oleifera pod powder with Bacillus subtilis, without intracellular protein extraction. Pod powder was added to the growth medium at concentrations of 0%, 1%, 2%, and 5% (w/v). Fermentation was conducted at 37 °C and 150 rpm for 48 h, with an initial pH of 7.00–7.20. The highest mean soluble protein concentration was 0.31 g/L at 5% supplementation, compared with 0.01 g/L in the control without pod powder. The 5% treatment had a significantly higher concentration than the control (p < 0.05), whereas differences among the 1%, 2%, and 5% treatments were not statistically significant. The pH decreased in all treatments, and fibrous material remained after fermentation, suggesting incomplete substrate conversion. These findings demonstrate an association between pod powder supplementation and soluble protein concentration under the conditions tested. However, the absence of matched uninoculated controls prevented differentiation between bacterial proteins and proteins originating from the pods or growth medium. Further controlled studies are needed to establish microbial protein production and assess nutritional composition, microbiological safety, bioavailability, and suitability for food or feed applications.
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