Mechanistic understanding of corn processing by-products valorization via microbial ultrasound-assisted fermentation: Community succession and metabolic changes.

ABSTRACT: The corn gluten meal-corn stalk mixture (CCM) was used as a fermentation substrate composed of two agricultural by-products: corn gluten meal, obtained during wet milling for starch and syrup production, and corn stalk, a lignocellulosic residue left after corn harvest. To facilitate the valorization of agricultural by-products, ultrasound-assisted fermentation was conducted using Aspergillus niger and Limosilactobacillus fermentum at power densities of 50 W/L (F-L) and 100 W/L (F-H), respectively. CCM ultrasound-assisted fermentation led to significant degradation of macromolecules and zein. Compared to the non-ultrasound group, trichloroacetic acid-soluble protein in F-H increased by 6.79-fold, and total amino acids increased by 1.44-fold. Total phenols and flavonoids in F-L and F-H incr

SUBMITTER: Zhang S 

PROVIDER: S-EPMC12264598 | biostudies-literature | 2025 Jun

REPOSITORIES: biostudies-literature