Quality Improvement of Cassava Residue by Solid-State Fermentation with Aspergillus niger

TANG Xiaopeng; ZHAO Hua; TANG Jiayong; WANG Xuetao; JIA Gang; LIU Guangmang; CHEN Xiaoling; LONG Dingbiao

doi:10.3969/j.issn.1006-267x.2014.07.039

Chinese Journal of Animal Nutrition >

2014 , Vol. 26 >Issue 7: 2026 - 2034

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.07.039

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Quality Improvement of Cassava Residue by Solid-State Fermentation with Aspergillus niger

TANG Xiaopeng ,
ZHAO Hua ,
TANG Jiayong ,
WANG Xuetao ,
JIA Gang ,
LIU Guangmang ,
CHEN Xiaoling ,
LONG Dingbiao

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1. Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China;
2. Chongqing Academy of Animal Science, Chongqing 402460, China

Received date: 2014-02-17

Online published: 2014-07-01

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Abstract

In this study, a solid-state fermentation (SSF) using Aspergillus niger was conducted to improve the nutritional quality of cassava residue and the optimal fermentation parameters were investigated. Firstly, a single factor experiment design was adopted to screen the optimal fungi inoculation size, rapeseed meal supplemental level, fermentation time, fermentation temperature, the ratio of substrate to moisture and initial pH according to the nutritional value of fermented cassava residue. An orthogonal experiment design was further used to investigate the effects of fermentation parameters such as fermentation time, fermentation temperature, the ratio of substrate to moisture and initial pH on the nutritional quality of cassava residue. The results showed as follows: 1) inoculated 3×10⁶ Aspergillus niger spore per gram fermentation materials,added 15% rapeseed meal, controlled the ratio of substrate to water 1:1.50 and fermented with initial pH 4 at 36℃ for 4 days could get the optimal result. 2) Fermented cassava residue under the optimized condition described above and calculated based on dry matter, the crude fiber content was decreased from 22.26% to 17.71% (P<0.05) and the reducing sugar content was increased from 1.42% to 5.11% (P<0.05), crude protein content was increased from 8.67% to 13.48% (P<0.05), crude fat content was increased from 7.89% to 11.72% (P<0.05), the ash content was increased from 6.02% to 7.31% (P<0.05) after SSF, Moreover, after fermentation the enzyme activities of carboxy methyl cellulase, filter paper activity and β-glucosidase reached 9.05, 2.37, 2.35 U/g, respectively. Our results suggest that the SSF with Aspergillus niger offers an effective alternative to improving the nutritional value of cassava residue.

Key words： Aspergillus niger; solid-state fermentation; cassava residue; nutritional value

Cite this article

TANG Xiaopeng , ZHAO Hua , TANG Jiayong , WANG Xuetao , JIA Gang , LIU Guangmang , CHEN Xiaoling , LONG Dingbiao . Quality Improvement of Cassava Residue by Solid-State Fermentation with Aspergillus niger[J]. Chinese Journal of Animal Nutrition, 2014 , 26(7) : 2026 -2034 . DOI: 10.3969/j.issn.1006-267x.2014.07.039

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