Authors: J Z Wang M Zhang F Z Ren B Z Han L Wang S W Chen A Humera
Publish Date: 2007/04/04
Volume: 23, Issue: 10, Pages: 1393-1399
Abstract
A solidstate fermentation SSF of a mixture of porcine blood and wheat bran with a ratio of 81 by Aspergillus oryzae was investigated Water content pH crude protein heme and total iron free amino acids FAA and total fatty acids TFA of the fermented mixture were determined at 0 40 80 and 120 h respectively and protein hydrolysis were analyzed with SDSPAGE accordingly The results showed that during the fermentation water contents and pH decreased significantly P 005 from 6833 to 5994 718 to 448 respectively Heme iron content changed slightly P 005 With the degradation of large protein molecules free amino acids in the mixture increased from 87283 mg l−1 to 1156094 mg l−1 P 005 Content of free isoleucine methionine and cystine deficient in fresh porcine blood increased P 005 after fermentation Percentages of saturated fatty acids such as C140 C170 and C180 in the total fatty acids decreased significantly P 005 and those of polyunsaturated fatty acids C181 C182 C183 C201 and C202 increased significantly from 2706 to 4790 P 005 The results indicated that Aspergillus oryzae could ferment porcine blood and bran mixture and change its chemical and nutrient compositionThe authors gratefully acknowledge financial assistance from the 11th FiveYear Plan of the Ministry of Science and Technology of PR China 2006BAD05A16 The authors also thank Dr SS Zeng Langston University Oklahoma USA Dr YSP Rahardjo Wageningen University Wageningen Netherlands A Hussain Chemistry Department Pakistan College Beijing China and YJ Wang Chinese Academy of Sciences Beijing China for their help in revision for the manuscript
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