Nutrition Component Adjustment of Distilled Dried Grain with Solubles via Aspergillus niger and Its Change about Dynamic Physiological Metabolism

Fermentation

Bo Hu¹  Weiwei Fan²  Yongping Xu²  Kehan Liu²  Zhanyou Chi²  Xuhui Huang³ 

[1] Department of Bioproducts and Biosystems Engineering, University of Minnesota, Saint Paul, MN 55108, USA;School of Bioengineering, Dalian University of Technology, Dalian 116024, China;School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China;

关键词: DDGS;    Aspergillus niger;    fermentation;    nutrition adjustment;    regulatory pathways;   

DOI  :  10.3390/fermentation8060264

来源: DOAJ

【 摘 要 】

The low fiber digestibility and unbalanced amino acids restricted the use of DDGS in swine diets. Key nutrition components dynamic monitoring and key regulatory pathways analysis were performed to find the rules of nutrition changes for DDGS fermented by Aspergillus niger. Cellulose and hemicellulose were reduced to 15.3% and 15.2%. 1,4-D-Xylobiose was decreased from 16.8 μg/mL to 0.2 μg/mL. Lys, Arg, and Thr were increased to 3.00%, 2.89%, and 4.40%, and met the requirements of pigs. The whole fermentation process was divided into three stages. Cellulose degradation and Lys and Arg synthesis occurred in the early stage, while Asp synthesis occurred in the last stage. α-Ketoglutarate was the key factor for Aspergillus niger degrading cellulose to synthesize Lys and Arg. The key active metabolic pathways that respond to the changes in nutrition were identified which preliminarily revealed the rules of nutrition adjustment of DDGS during fermentation with Aspergillus niger.

【 授权许可】

Unknown