Enhancing the Nutritional Quality of Defatted Cottonseed Meal by Solid-State Fermentation with Probiotic Microbes
Jicong Lin | Jingxian Zhang | Gen Zou | Xiaoling Zhang | Haihong Shang | Boyang Ji | Yueyu Bai | Lingbo Qu | Yongjun Wei
Defatted cottonseed meal (DCSM), a byproduct of the cotton industry, is highly regarded for its high protein content, making it a source of nutrients in animal feed. Traditional physical and chemical treatments of DCSM can lead to a reduction in nutrient content and the presence of residual organic solvents. Probiotic fermentation of DCSM offers several advantages, including degradation of anti-nutritional factors, an increase in nutrient content, and production of beneficial metabolites. This study employed probiotic fermentation of DCSM using a probiotic microbe collection composed of <i>Saccharomyces cerevisiae</i>, <i>Enterococcus faecium</i>, and <i>Lactiplantibacillus plantarum</i>. This fermentation process significantly enhanced the nutritional quality of DCSM. Specifically, the contents of crude protein, free amino acid, total phosphorus, and moisture increased by 1.14-fold, 1.14-fold, 1.24-fold, and 3-fold, respectively. In the meanwhile, there was a substantial reduction in the content of dry matter, crude ash, and crude fat, with decreases of 27.83%, 25.74%, and 88.23%, respectively. Probiotic fermentation of DCSM resulted in an overall enhancement of the palatability of DCSM. This study provides valuable insights into the potential of mixed probiotic fermentation as a promising approach for improving the nutritional quality of DCSM.
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