Location: Functional Foods ResearchTitle: Application of cocultures of fungal mycelium during solid-state fermentation of canola meal for potential feed application
|ALHOMODI, AHMAD - South Dakota State University|
|ZAVADIL, ANDREA - South Dakota State University|
|GIBBONS, WILLIAM - South Dakota State University|
|KARKI, BISHNU - South Dakota State University|
Submitted to: Journal of the American Oil Chemists' Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/5/2021
Publication Date: 3/22/2021
Citation: Alhomodi, A.F., Zavadil, A., Berhow, M.A., Gibbons, W.R., Karki, B. 2021. Application of cocultures of fungal mycelium during solid-state fermentation of canola meal for potential feed application. Journal of the American Oil Chemists' Society. 98(5):509-517. https://doi.org/10.1002/aocs.12479.
Interpretive Summary: Solid-state fermentation with three food grade fungi was applied to defatted canola meal to improve the nutritional value of the meal for use in animal feeds. The results showed that optimized solid-state fermentation with one fungus reduced significantly the glucosinolates, which are both feeding deterrents and can have negative health effects, as well as reducing the nondigestible fiber, while enhancing the availability of digestible protein. Dual fungal culture solid state fermentation improved the nutritional value of the canola meal by reducing the glucosinolate content over 80. These results indicate that each fungal strain owns different enzymatic ability and selectively can work with other fungi in synergistic relationship for better fungal conversion of canola meal in more nutritional feeds.
Technical Abstract: In this study, the mono, bi, and tri-cultivation of Aureobasidium pullulans, Neurospora crassa and Trichoderma reesei in solid-state fermentation were applied to improve the nutritional value of hexane extracted canola meal along with the reduction of antinational factors for animal feed applications. The data showed that fungal cultivation had positive effects on the level of protein, fiber and, glucosinolates. Mono-culture of N. crassa exhibited the highest protein level of 49%. The combination of A. pullulans and N. crassa provided the highest reduction of crude fiber (CF), acid detergent fiber (ADF) and neutral detergent fiber (NDF) by 21.9%, 1.7% and 9.1% respectively. Bi-culture of A. pullulans and T. reesei resulted in the best GLS reduction by 81.3%. These results indicate that each fungal strain owns different enzymatic ability and selectively can work with other fungi in synergistic relationship for better fungal conversion of canola meal.