Title
Solid-State Fermentation of Soybean and Corn Processing Coproducts for Potential Feed Improvement
Document Type
Article
Publication Date
8-8-2012
Journal or Book Title
Journal of Agricultural and Food Chemistry
Volume
60
Issue
31
First Page
7702
Last Page
7709
DOI
10.1021/jf301674u
Abstract
Two agro-industrial coproducts, soybean cotyledon fiber and distiller’s dried grains with solubles (DDGS), were used as substrates to evaluate the effect of coculturing three different fungi, Aspergillus oryzae, Trichoderma reesei, and Phanerochaete chrysosporium, on enzyme production by solid-state fermentation (SSF). When soybean fiber was used as the substrate, a maximum xylanase activity of 757.4 IU/g and a cellulase activity of 3.2 IU/g were achieved with the inoculation and incubation of T. reesei and P. chrysosporium for 36 h, followed by A. oryzae for an additional 108 h. This inoculation scheme also resulted in the highest xylanase activity of 399.2 IU/g compared to other fungi combinations in the SSF of DDGS. A large-scale SSF by this fungus combination produced fermented products that had xylanase and cellulase activities of 35.9–57.0 and 0.4–1.2 IU/g, respectively. These products also had 3.5–15.1% lower fiber and 1.3–4.2% higher protein contents, suggesting a potential feed quality improvement.
Copyright Owner
American Chemical Society
Copyright Date
2012
Language
en
File Format
application/pdf
Recommended Citation
Lio, JunYi and Wang, Tong, "Solid-State Fermentation of Soybean and Corn Processing Coproducts for Potential Feed Improvement" (2012). Food Science and Human Nutrition Publications. 12.
https://lib.dr.iastate.edu/fshn_ag_pubs/12
Comments
Posted with permission from Journal of Agricultural and Food Chemistry, 60, no. 31 (2012): 7702–7709, doi: 10.1021/jf301674u. Copyright 2012 American Chemical Society.