RESEARCH PAPER

Optimization and Value Evaluation of Solid-State Fermentation Conditions for Aging Corn

  • WANG Xiaolin ,
  • LIU Zihan ,
  • CHENG Chuanteng ,
  • FENG Guanzhi ,
  • ZHANG Guangning ,
  • ZHANG Yonggen
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  • College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China

Received date: 2022-05-19

  Online published: 2022-12-15

Abstract

In this study, the solid-state fermentation technology was used to ferment aging corn using Lactobacillus rhamnosus and acid proteases as bacteria inoculation and additive of fermentation. The rumen degradation rate of starch in the fermentation material was taken as the response value, and the fermentation factors were optimized by response surface methodology, and the effects of fermentation on nutritional value and antioxidant capacity of aging corn were studied. Plackett-Burman experiment design was used to screen the important factors affecting starch degradation rate, the steepest ascent experiment was used to determine the central test site, and response surface methodology was used to evaluate the significant factors and their interaction on starch degradation rate of aging corn. Finally, Design-Export 10.0.4 software was used to optimize fermentation conditions of aging corn. The results showed as follows:1) the factors that significantly affected the rumen degradation rate of starch were moisture content, bacteria inoculation size and enzyme addition dosage (P<0.05), and there was a significant interaction between moisture content and bacteria inoculum size, bacteria inoculum size and enzyme addition dosage (P<0.05). 2) The optimal fermentation conditions of aging corn were moisture content 41.44%, bacteria inoculation size 7.04×108 CFU/g, enzyme addition dosage 0.51%, fermentation temperature 36℃, fermentation time 20 d, the predicted value of starch degradation rate was 63.04%. 3) Fermentation significantly decreased the contents of neutral detergent fiber, acid detergent fiber and soluble carbohydrate, gliadin (P<0.01) as well as pH (P<0.05), and increased the starch content (P<0.05). 4) Fermentation significantly increased 1, 1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical scavenging capacity, hydroxyl radical scavenging capacity and reducing capacity of aging corn (P<0.05). In conclusion, response surface methodology can improve the nutritional quality and antioxidant capacity of aging corn after optimization of fermentation conditions.

Cite this article

WANG Xiaolin , LIU Zihan , CHENG Chuanteng , FENG Guanzhi , ZHANG Guangning , ZHANG Yonggen . Optimization and Value Evaluation of Solid-State Fermentation Conditions for Aging Corn[J]. Chinese Journal of Animal Nutrition, 2022 , 34(12) : 8138 -8148 . DOI: 10.3969/j.issn.1006-267x.2022.12.060

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