您好，欢迎访问上海市农业科学院 机构知识库！
上海市农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Enhancing the Nutritional Quality of Defatted Cottonseed Meal by Solid-State Fermentation with Probiotic Microbes

文献类型： 外文期刊

作者： Lin, Jicong 1 ; Zhang, Jingxian 1 ; Zou, Gen 4 ; Zhang, Xiaoling 1 ; Shang, Haihong 5 ; Ji, Boyang 6 ; Bai, Yueyu 5 ; Qu, Lingbo 2 ; Wei, Yongjun 1 ;

作者机构： 1.Zhengzhou Univ, Sch Pharmaceut Sci, Zhengzhou 450001, Peoples R China

2.Zhengzhou Univ, Lab Synthet Biol, Zhengzhou Res Base, Natl Key Lab Cotton Biobreeding & Integrated Utili, Zhengzhou 450001, Peoples R China

3.Muyuan Lab, Ctr Lipid Biosynthet Engn, 110 Shangding Rd, Zhengzhou 450016, Peoples R China

4.Shanghai Acad Agr Sci, Inst Edible Fungi, Southern Key Lab Edible Fungus Resource Utilizat, Minist Agr,Natl Engn Res Ctr Edible Fungi, Shanghai 201403, Peoples R China

5.Zhengzhou Univ, Sch Agr Sci, Natl Key Lab Cotton Biobreeding & Integrated Utili, Zhengzhou Res Base, Zhengzhou 450001, Peoples R China

6.BioInnovat Inst, Ole Maaloes Vej 3, DK-2200 Copenhagen N, Denmark

关键词： Defatted cottonseed meal; Probiotics; Anaerobic fermentation; Amino acids; Nutritional quality

期刊名称：FERMENTATION-BASEL （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN：

年卷期： 2024 年 10 卷 8 期

页码：

收录情况： SCI

摘要： Defatted cottonseed meal (DCSM), a byproduct of the cotton industry, is highly regarded for its high protein content, making it a source of nutrients in animal feed. Traditional physical and chemical treatments of DCSM can lead to a reduction in nutrient content and the presence of residual organic solvents. Probiotic fermentation of DCSM offers several advantages, including degradation of anti-nutritional factors, an increase in nutrient content, and production of beneficial metabolites. This study employed probiotic fermentation of DCSM using a probiotic microbe collection composed of Saccharomyces cerevisiae, Enterococcus faecium, and Lactiplantibacillus plantarum. This fermentation process significantly enhanced the nutritional quality of DCSM. Specifically, the contents of crude protein, free amino acid, total phosphorus, and moisture increased by 1.14-fold, 1.14-fold, 1.24-fold, and 3-fold, respectively. In the meanwhile, there was a substantial reduction in the content of dry matter, crude ash, and crude fat, with decreases of 27.83%, 25.74%, and 88.23%, respectively. Probiotic fermentation of DCSM resulted in an overall enhancement of the palatability of DCSM. This study provides valuable insights into the potential of mixed probiotic fermentation as a promising approach for improving the nutritional quality of DCSM.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：上海市农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台