Ultrasound-Assisted Fermentation Enhances Nutritional Quality of Agricultural By-Products

Strategic Insights -

Researchers at Jilin Agricultural University in China have discovered a novel method to enhance the nutritional quality of agricultural by-products through ultrasound-assisted fermentation. The study, published in the journal Ultrasonics Sonochemistry, found that the use of Aspergillus oryzae and Lactobacillus helveticus microorganisms, in combination with ultrasound, significantly improved the nutritional content of fermented corn gluten meal and rice bran mixture (CRM). This breakthrough has the potential to revolutionize the valorization of agricultural by-products into value-added functional feed products.

Key Takeaways:

  • The research found that ultrasound-assisted fermentation with Aspergillus oryzae and Lactobacillus helveticus microorganisms significantly enhanced the nutritional quality of fermented CRM.
  • The levels of bioactive compounds, including phenolics, flavonoids, and carotenoids, were markedly elevated in the fermented CRM.
  • The degradation rate of unencapsulated CRM was 59.17%, whereas that of polydopamine/chitosan-gum Arabic/FCRM (P-C-FCRM) was 20.31%, enabling the targeted release of P-C-FCRM in the intestine.
  • In vivo studies demonstrated that P-C-FCRM improved chick growth and gut health by increasing probiotics and short-chain fatty acids.
  • The research introduced a scalable bioprocess integrating ultrasound, microbial fermentation, and microencapsulation, offering a novel strategy for the valorization of agricultural by-products.

Statistics:

  • A 3.32-fold increase in peptides, a 1.42-fold increase in total free amino acids, and an 11.87-fold increase in reducing sugars were observed in the fermented CRM.
  • The encapsulation efficiency of P-C-FCRM was 95.47%, and it exhibited excellent storage stability.
  • In vivo experiments demonstrated that P-C-FCRM promoted a 20.31% degradation rate, compared to 59.17% for unencapsulated CRM.

Sources:

  • Zhang, S., Cui, S., Li, Q., Zheng, X., Liu, J. Ultrasound-assisted fermentation and microencapsulation of corn gluten meal-rice bran mixture enhance nutritional quality, bioactive stability, and gut delivery. Ultrasonics Sonochemistry, 2025,120():107509.
  • NewsRx LLC. Research from Jilin Agricultural University in the Area of Agriculture Described (Ultrasound-assisted fermentation and microencapsulation of corn gluten meal-rice bran mixture enhance nutritional quality, bioactive stability, and gut delivery). Agriculture Week. September 11, 2025; p 319.