Enhancing the Nutritional Quality of Defatted Cottonseed Meal by Solid-State Fermentation with Probiotic Microbes
Jicong Lin,
Jingxian Zhang,
Gen Zou,
Xiaoling Zhang,
Haihong Shang,
Boyang Ji,
Yueyu Bai,
Lingbo Qu,
Yongjun Wei
Affiliations
Jicong Lin
School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
Jingxian Zhang
School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
Gen Zou
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Southern Key Laboratory of Edible Fungus Resource Utilization, Ministry of Agriculture, National Engineering Research Center of Edible Fungi, Shanghai 201403, China
Xiaoling Zhang
School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
Haihong Shang
Zhengzhou Research Base, National Key Laboratory of Cotton Bio-Breeding and Integrated Utilization, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China
Boyang Ji
BioInnovation Institute, Ole Maaløes Vej 3, DK2200 Copenhagen N, Denmark
Yueyu Bai
Zhengzhou Research Base, National Key Laboratory of Cotton Bio-Breeding and Integrated Utilization, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China
Lingbo Qu
Laboratory of Synthetic Biology, Zhengzhou Research Base, National Key Laboratory of Cotton Bio-Breeding and Integrated Utilization, Zhengzhou University, Zhengzhou 450001, China
Yongjun Wei
School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
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.
