Nutrition Component Adjustment of Distilled Dried Grain with Solubles via Aspergillus niger and Its Change about Dynamic Physiological Metabolism

Weiwei Fan, Xuhui Huang, Kehan Liu, Yongping Xu, Bo Hu, Zhanyou Chi

Research output: Contribution to journalArticlepeer-review

Abstract

The low fiber digestibility and unbalanced amino acids restricted the use of DDGS in swine diets. Key nutrition components dynamic monitoring and key regulatory pathways analysis were performed to find the rules of nutrition changes for DDGS fermented by Aspergillus niger. Cellulose and hemicellulose were reduced to 15.3% and 15.2%. 1,4-D-Xylobiose was decreased from 16.8 µg/mL to 0.2 µg/mL. Lys, Arg, and Thr were increased to 3.00%, 2.89%, and 4.40%, and met the requirements of pigs. The whole fermentation process was divided into three stages. Cellulose degradation and Lys and Arg synthesis occurred in the early stage, while Asp synthesis occurred in the last stage. α-Ketoglutarate was the key factor for Aspergillus niger degrading cellulose to synthesize Lys and Arg. The key active metabolic pathways that respond to the changes in nutrition were identified which preliminarily revealed the rules of nutrition adjustment of DDGS during fermentation with Aspergillus niger.

Original languageEnglish (US)
Article number264
JournalFermentation
Volume8
Issue number6
DOIs
StatePublished - Jun 2022

Bibliographical note

Funding Information:
Funding: This work is supported by the National Natural Science Foundation of China (41861124004).

Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.

Keywords

  • Aspergillus niger
  • DDGS
  • fermentation
  • nutrition adjustment
  • regulatory pathways

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