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Furthermore, <jats:italic>B. licheniformis<\/jats:italic> YYC4 fermentation could produce abundant alcohols, ketones, esters and acids. Surface hydrophobicity, sulfhydryl groups and disulfide bond contents of SBM protein were increased significantly from 98.27 to 166.13, 173.27 and 150.71, from 3.26 to 4.88, 5.03 and 4.21\u2009\u03bcmol\u2009g<jats:sup>\u22121<\/jats:sup>, and from 20.77 to 27.95, 29.53 and 25.5\u00a0\u03bcmol\u2009g<jats:sup>\u22121<\/jats:sup> after their fermentation. Fermentation induced red shifts of the maximum absorption wavelength (<jats:italic>\u03bb<\/jats:italic><jats:sub>max<\/jats:sub>) of fluorescence spectra from 353 to 362, 376 and 361\u2009nm, while significantly reducing the fluorescence intensity of protein, especially when <jats:italic>B. subtilis<\/jats:italic> 10\u2009160 was used. Moreover, fermentation markedly changed the secondary structure composition of SBM protein. Analyses by sodium dodecyl sulfate\u2013polyacrylamide gel electrophoresis and atomic force microscopy showed that macromolecule protein was degraded into small\u2010sized protein or peptide during fermentation of SBM.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p><jats:italic>Bacillus licheniformis<\/jats:italic> YYC4 fermentation (without sterilization) improved nutrition and protein structure of SBM as <jats:italic>B. subtilis<\/jats:italic> 10\u2009160, suggesting its potential application in the SBM fermentation industry. \u00a9 2021 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.11384","type":"journal-article","created":{"date-parts":[[2021,6,19]],"date-time":"2021-06-19T07:38:10Z","timestamp":1624088290000},"page":"557-566","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":78,"title":["Effect of solid\u2010state fermentation by three different <i>Bacillus<\/i> 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