Solid-state fermentation improves the quality of chrysanthemum waste as an alternative feed ingredient

被引：6
|
作者：
Cui, Yiyan [1 ,2 ,3 ,4 ,5 ]
Peng, Su [1 ,2 ,3 ,4 ,5 ]
Deng, Dun [1 ,2 ,3 ,4 ,5 ]
Yu, Miao [1 ,2 ,3 ,4 ,5 ]
Tian, Zhimei [1 ,2 ,3 ,7 ]
Song, Min [1 ,2 ,3 ,4 ,5 ]
Luo, Jingjing [4 ,6 ]
Ma, Xinyan [1 ,2 ,3 ,4 ,5 ]
Ma, Xianyong [1 ,2 ,3 ,4 ,5 ]
机构：
[1] Guangdong Acad Agr Sci, Inst Anim Sci, Guangzhou 510640, Peoples R China
[2] State Key Lab Livestock & Poultry Breeding, Guangzhou, Peoples R China
[3] Minist Agr, Key Lab Anim Nutr & Feed Sci South China, Guangzhou 510640, Peoples R China
[4] Guangdong Prov Key Lab Anim Breeding & Nutr, Guangzhou 510640, Peoples R China
[5] Guangdong Engn Technol Res Ctr Anim Meat Qual & Sa, Guangzhou 510640, Peoples R China
[6] Guangzhou Pastoral Agr & Forestry Co Ltd, Guangzhou 511300, Peoples R China
[7] Maoming Branch, Guangdong Lab Lingnan Modern Agr, Maoming 525000, Peoples R China
来源：
JOURNAL OF ENVIRONMENTAL MANAGEMENT | 2023年 / 330卷
关键词：
Chrysanthemum waste; Solid-state fermentation; Total flavonoids; Amino acid profile; LACTIC-ACID BACTERIA; PROFILES;
D O I：
10.1016/j.jenvman.2022.117060
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
Chrysanthemum waste (CW) is an agricultural and industrial by-product produced during chrysanthemum harvesting, drying, preservation, and deep processing. Although it is nutritious, most CW is discarded, wasting resources and contributing to serious environmental problems. This work explored a solid-state fermentation (SSF) strategy to improve CW quality for use as an alternative feed ingredient. Orthogonal experiment showed that the optimal conditions for fermented chrysanthemum waste (FCW) were: CW to cornmeal mass ratio of 9:1, Pediococcus cellaris + Candida tropicalis + Bacillus amyloliquefaciens proportions of 2:2:1, inoculation amount of 6%, and fermentation time of 10 d. Compared with the control group, FCW significantly increased the contents of crude protein, ether extract, crude fiber, acid detergent fiber, neutral detergent fiber, ash, calcium, phosphorus, and total flavonoids (p < 0.01), and significantly decreased pH and saponin content (p < 0.01). SSF improved the free and hydrolyzed amino acid profiles of FCW, increased the content of flavor amino acids, and improved the amino acid composition of FCW protein. Overall, SSF improved CW nutritional quality. FCW shows potential use as a feed ingredient, and SSF helps reduce the waste of chrysanthemum processing.
引用
收藏
页数：11
相关论文
共 50 条
  • [41] SOLID-STATE FERMENTATION SYSTEMS
    CANNEL, E
    MOOYOUNG, M
    PROCESS BIOCHEMISTRY, 1980, 15 (06) : 24 - 28
  • [42] Solid-state fermentation: An overview
    Bhargav, S.
    Panda, B. P.
    Ali, M.
    Javed, S.
    CHEMICAL AND BIOCHEMICAL ENGINEERING QUARTERLY, 2008, 22 (01) : 49 - 70
  • [43] SOLID-STATE FERMENTATION - AN OVERVIEW
    HESSELTINE, CW
    INTERNATIONAL BIODETERIORATION, 1987, 23 (02): : 79 - 89
  • [44] SOLID-STATE FERMENTATION SYSTEMS
    CANNEL, E
    MOOYOUNG, M
    PROCESS BIOCHEMISTRY, 1980, 15 (05) : 2 - +
  • [45] Kinetics of accelerated solid-state fermentation of organic-rich municipal solid waste
    Viéitez, ER
    Mosquera, J
    Ghosh, S
    WATER SCIENCE AND TECHNOLOGY, 2000, 41 (03) : 231 - 238
  • [46] Solid-State Fermentation of Cereal Waste Improves the Bioavailability and Yield of Bacterial Cellulose Production by a Novacetimonas sp. Isolate
    Henry, Shriya
    Dhital, Sushil
    Sumer, Huseyin
    Butardo, Vito
    FOODS, 2024, 13 (19)
  • [47] Solid state fermentation improves the quality of soy-cassava diet
    Ojimelukwe, P. C.
    Nwakanma, A. C.
    ACTA ALIMENTARIA, 2022, 51 (03) : 341 - 347
  • [48] CITRUS WASTE - AN ALTERNATIVE SUBSTRATE FOR PECTINASE PRODUCTION IN SOLID-STATE CULTURE
    GARZON, CG
    HOURS, RA
    BIORESOURCE TECHNOLOGY, 1992, 39 (01) : 93 - 95
  • [49] Adding circularity to organic waste management: From waste to products through solid-state fermentation
    Sanchez, Antoni
    RESOURCES ENVIRONMENT AND SUSTAINABILITY, 2022, 8
  • [50] Optimization of solid-state fermentation process on antibiotic alternative bacillus subtilis probiotics
    Xu S.
    Sun L.
    Zhao Q.
    Li X.
    Yu D.
    Yu, Dianyu (dyyu2000@126.com), 1600, Chinese Institute of Food Science and Technology (16): : 132 - 139
12345