Two-stage solid-state fermentation to increase the nutrient value of corn processing waste and explore its efficacy...

Area of Science:

• Agricultural Science
• Biotechnology
• Animal Nutrition

Background:

• Corn gluten meal-corn husk mixes (CCM) are abundant agricultural by-products.
• There is a growing need for sustainable, high-value protein sources for livestock feed.
• Valorizing CCM can contribute to a circular economy in agriculture.

Purpose of the Study:

• To explore the fermentation of CCM using *Aspergillus niger* and *Lactobacillus fermentum*.
• To convert CCM into a high-value livestock feed protein source.
• To assess the nutritional and health benefits of fermented CCM (FCCM).

Main Methods:

• Fermentation of CCM with *Aspergillus niger* AAX and *Lactobacillus fermentum* LLS.
• Analysis of changes in protein structure, peptides, amino acids, and polyphenols.
• *In vitro* digestibility assays and *in vivo* chick growth trials.

Main Results:

• Fermentation altered protein and fiber structures, increasing peptides and free amino acids.
• FCCM exhibited reduced anti-nutritional factors and increased antioxidant capacity.
• *In vitro* and *in vivo* studies confirmed improved protein digestibility, chick growth, and gut health.

Conclusions:

• Fermentation is an effective method for converting CCM into a high-value livestock feed.
• FCCM offers enhanced nutritional value, digestibility, and health benefits for poultry.
• This process provides a sustainable approach to utilizing agricultural by-products for global protein needs.