Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

• Published in: World journal of microbiology & biotechnology 2007-10, Vol.23 (10), p.1393-1399
• Main Authors: Wang, J. Z, Zhang, M, Ren, F. Z, Han, B. Z, Wang, L, Chen, S. W, Humera, A
• Format: Article
• Language: English
• Subjects: Amino acids; Aspergillus oryzae; Biological and medical sciences; Biotechnology; Blood; Diet; Fatty acids; Fermentation; free amino acids; Fundamental and applied biological sciences. Psychology; heme iron; Nutrients; Nutrition; Polyunsaturated fatty acids; Porcine blood; Proteins; Total fatty acids; Triticum aestivum; Water content; Wheat bran
• ISSN: 0959-3993; 1573-0972
• DOI: 10.1007/s11274-007-9378-7

A solid-state fermentation (SSF) of a mixture of porcine blood and wheat bran with a ratio of 8:1 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 SDS-PAGE accordingly. The results showed that, during the fermentation, water contents and pH decreased significantly (P < 0.05) from 68.33% to 59.94%, 7.18% to 4.48%, respectively. Heme iron content changed slightly (P > 0.05). With the degradation of large protein molecules, free amino acids in the mixture increased from 872.83 mg l-¹ to 11560.94 mg l-¹ (P < 0.05). Content of free isoleucine, methionine and cystine, deficient in fresh porcine blood increased (P < 0.05) after fermentation. Percentages of saturated fatty acids such as C14:0, C17:0 and C18:0 in the total fatty acids decreased significantly (P < 0.05), and those of polyunsaturated fatty acids C18:1, C18:2, C18:3, C20:1 and C20:2 increased significantly from 27.06% to 47.90% (P < 0.05). The results indicated that Aspergillus oryzae could ferment porcine blood and bran mixture and change its chemical and nutrient composition.