Fermentation, Journal Year: 2024, Volume and Issue: 10(11), P. 555 - 555

Published: Oct. 31, 2024

Maize gluten feed is rich in micronutrients and serves as a good source of protein dietary fiber, but also contains anti-nutritional factors. In this study, fermentation conditions for the degradation phytic acid water-unextractable arabinoxylans maize using Bacillus subtilis were optimized. Key variables influencing process identified from seven potential parameters Plackett–Burman design. Three statistically significant factors, i.e., time, inoculum dose, material-to-liquid ratio further optimized through central composite design efficiency was predicted. The accuracy predicted model validated by subsequent experimentation. optimum determined to be time 84.5 h, dose 17.1%, 1:3.4. Under these conditions, 48% 32% degraded. Following fermentation, activities protease, xylanase, phytase, cellulase significantly increased (p < 0.001), contributing breakdown arabinoxylans, which improved dispersibility index, vitro digestibility, mineral bioavailability. These findings suggest that fermenting with practical effective approach reducing anti-nutrients enhancing its nutritional quality.

Language: Английский