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The fermented mixed substrate (FMS) inoculated with Lacticaseibacillus casei, Lactobacillus fermentum, Lactiplantibacillus plantarum, and Lactobacillus acidophilus presents lower risk of infection with pathogenic bacteria, probably due to their low pH and high lactate content. Compared to the FMS with LAB and yeast, Bacillus subtilis and B. pumilus showed significant improvements in nutritional quality and bioactivity, including TCA-SP, small peptide, free amino acids, total phenol, and protein digestibility. More than 300 volatile compounds were identified in FMS, including alcohols, ketones, aldehydes, esters, acids, ethers, furans, pyrazines, benzene, phenols, amines, alkanes, and others. FMS with Bacillus was characterized as containing a greater number of compounds such as ketones, aldehydes, and pyrazines. This study showed that microbial fermented feeds differed with various microorganism, and fermentation was an effective way to improve the quality of soybean meal\u2013corn bran mixed feeds. This study might be the basis for excellent strains screening for multi-microbial combined fermentation in the future.<\/jats:p>","DOI":"10.1093\/lambio\/ovad012","type":"journal-article","created":{"date-parts":[[2023,1,21]],"date-time":"2023-01-21T05:08:50Z","timestamp":1674277730000},"source":"Crossref","is-referenced-by-count":16,"title":["Comparison of nutritional value, bioactivity, and volatile compounds of soybean meal\u2013corn bran mixed substrates fermented by different microorganisms"],"prefix":"10.1093","volume":"76","author":[{"given":"Jinqing","family":"Huang","sequence":"first","affiliation":[{"name":"Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences , Nanchang, Jiangxi 330200 , China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuming","family":"Dai","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology, Nanchang University , No. 235 Nanjing East Road, Nanchang, 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