Degradation of Anti-Nutritional Factors in Maize Gluten Feed by Fermentation with <i>Bacillus subtilis</i>: A Focused Study on Optimizing Fermentation Conditions
Maize gluten feed is rich in micronutrients and serves as a good source of protein and dietary fiber, but also contains anti-nutritional factors. In this study, fermentation conditions for the degradation of phytic acid and water-unextractable arabinoxylans in maize gluten feed using <i>Bacill...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-10-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/10/11/555 |
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| Summary: | Maize gluten feed is rich in micronutrients and serves as a good source of protein and dietary fiber, but also contains anti-nutritional factors. In this study, fermentation conditions for the degradation of phytic acid and water-unextractable arabinoxylans in maize gluten feed using <i>Bacillus subtilis</i> were optimized. Key variables influencing the fermentation process were identified from seven potential parameters using the Plackett–Burman design. Three statistically significant factors, i.e., fermentation time, inoculum dose, and material-to-liquid ratio were further optimized through a central composite design and the efficiency of fermentation conditions was predicted. The accuracy of the predicted model was validated by subsequent experimentation. The optimum fermentation conditions were determined to be a fermentation time of 84.5 h, inoculum dose of 17.1%, and material-to-liquid ratio of 1:3.4. Under these conditions, 48% of phytic acid and 32% water-unextractable arabinoxylans were degraded. Following fermentation, the activities of protease, xylanase, phytase, and cellulase in maize gluten feed were significantly increased (<i>p</i> < 0.001), contributing to the breakdown of phytic acid and water-unextractable arabinoxylans, which improved the protein dispersibility index, in vitro protein digestibility, and mineral bioavailability. These findings suggest that fermenting maize gluten feed with <i>Bacillus subtilis</i> is a practical and effective approach to reducing anti-nutrients and enhancing its nutritional quality. |
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| ISSN: | 2311-5637 |