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| Screening of strains and fermentation for improving the properties of cottonseed meal protein |
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Abstract The content of protein is usually 38% ~ 50% in the cottonseed meal. However, some properties of the protein make cottonseed meal unsatisfiable for the animal feed industry. To solve the problem, four predominant strains, which can efficiently degrade the macromolecular protein of cottonseed meal, were isolated from natural samples. Based on biochemical characteristic and molecular biology identification, they could be classified as B. subtilis (2 strains, marked as H1 and H7), B. cereus (1 strain, marked as H9) and A. niger (1 strain, marked as P1). Either individual strain or combined strains fermentations were carried out. The results showed that under the optimal strain combination (B. subtilis H1 and A. niger P1) fermentation of cottonseed meal, the content of acid-soluble protein increased by 25.34%, the content of small peptides increased by 11% and the content of the total soluble amino acid increased by 24%, meanwhile, the digestibility of protein increased from 44.56% to 78.61%, which were significantly higher than other strains combination. The results showed that the fermentation by strains combination (B. subtilis H1 and A. niger P1) can improve the forage utilization ratio of the cottonseed-meal-protein effectively.
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Received: 09 July 2010
Published: 19 October 2010
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