Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Preparation and Improvement of Physicochemical and Functional Properties of Dietary Fiber from Corn Cob Fermented by Aspergillus niger

  • Yadi Zhou (School of Food and Health, Beijing Technology and Business University) ;
  • Qijie Sun (School of Food and Health, Beijing Technology and Business University) ;
  • Chao Teng (Key Laboratory of Green Manufacturing and Synthetic Biology of Food Bioactive Substances, China General Chamber of Commerce, Beijing Technology and Business University) ;
  • Mingchun Zhou (School of Food and Health, Beijing Technology and Business University) ;
  • Guangsen Fan (Key Laboratory of Green Manufacturing and Synthetic Biology of Food Bioactive Substances, China General Chamber of Commerce, Beijing Technology and Business University) ;
  • Penghui Qu (School of Food and Health, Beijing Technology and Business University)
  • Received : 2023.08.08
  • Accepted : 2023.09.26
  • Published : 2024.02.28
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Abstract

Corn cobs were fermented with Aspergillus niger to produce soluble dietary fiber (SDF) of high quality and excellent food safety. In this work, the fermentation process was optimized by single-factor test and response surface methodology (RSM). The optimal fermentation conditions were determined to be a material-liquid ratio of 1:30, an inoculum concentration of 11%, a temperature of 32℃, a time of 6 days, and a shaking speed of 200 r/min. Under these conditions, the SDF yield of corn cob increased from 2.34% to 11.92%, and the ratio of soluble dietary fiber to total dietary fiber (SDF/TDF) reached 19.08%, meeting the requirements for high-quality dietary fiber (SDF/TDF of more than 10%). Scanning electron microscopy (SEM) and Fourier-transformed infrared spectroscopy (FT-IR) analysis revealed that the fermentation effectively degraded part of cellulose and hemicellulose, resulting in the formation of a loose and porous structure. After fermentation the water swelling capacity, water-holding capacity, and oil-holding capacity of the corn cob SDF were significantly improved and the adsorption capacity of glucose, cholesterol, and nitrite ions all increased by more than 20%. Moreover, the total phenolic content increased by 20.96%, which correlated with the higher antioxidant activity of SDF. Overall, the fermentation of corn cobs by A. niger increased the yield and enhanced the functional properties of dietary fiber (DF) as well.

Keywords

Acknowledgement

This research was supported by the National Natural Science Foundation of China (grant number. 31671793, grant number. 31201449). Additionally, it received support from key projects jointly funded by the Beijing Natural Science Foundation and Beijing Municipal Education Commission (grant number. KZ202010011018). Furthermore, these key projects were also jointly funded by the Beijing Natural Science Foundation (grant number. 6222003).

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