Improvement of the nutritional, antioxidant and bioavailability properties of corn gluten-wheat bran mixture fermented with lactic acid bacteria and acid protease

To improve the qualities of corn gluten meal, lactic acid bacteria (LAB) and acid protease were used for solid state fermentation and wheat bran was used as a carbon source supplement, and the nutritional value, antioxidant capacity and bioavailability were evaluated. The results showed that the contents of crude protein, ash, small peptide, free amino acids, total phenol and lactic acid in corn gluten-wheat bran mixture (CWM) significantly increased after fermentation, whereas the neutral detergent fiber, acid detergent fiber and starch contents in fermented CWM (FCWM) were lower than in CWM (P < 0.05). Fermentation process significantly (P < 0.05) increased the reducing power and the DPPH, hydroxyl and superoxide anion radical scavenging capacity of CWM. Furthermore, FCWM also showed the ability to improve the growth performance and relieve weaning stress of calves. Overall, fermentation with LAB and acid protease improved nutritional value, antioxidant capacity and bioavailability of CWM, which provided a feasible solution for the application of corn gluten meal in animal feed.

Automated summary

Solid state fermentation with LAB and acid protease improved the nutritional value and antioxidant capacity of corn gluten meal, while also enhancing bioavailability.