Solid Fermentation Of Wheat Bran With Agaricus Blazei Murill For Increasing Yield Of Dietary Fiber

In this study, Agaricus blazei Murill was selected as the degradation fungi for wheat bran, and solid fermentation was chosen to investigate the combination effect of water content of fermentation substrate and ferment time on the yield of dietary fiber, the property of water-holding capacity, swelling capacity, crude protein content and neutral detergent fiber content of resultant insoluble dietary fiber. This study will provide information on how to prepare the wheat bran edible fiber by industrial solid fermentation with Agaricus b. The conclusions of the pilot study were as following:1. The effects of water content of fermentation substrate on the optimal fermentation time when high yield of soluble edible fiber was obtained were compared as the degradation fungi and water content of fermentation substrate and ferment time as controls parameter. When compared with controlled group (CK), the yield of soluble edible fiber were significantly improved (P<0.05) and that of insoluble edible fiber was most significantly reduced (P<0.01) in both G group (water content of 60%, W/V) and Y group (water content of 120%, W/V) after 24h fermentation. Moreover, the yields of soluble edible fiber for both group G and group Y were most significant different from other treatments (P<0.01), and the yields of soluble edible fiber was not significantly affected by prolonged fermentation (P>0.05). However, the diversity contents of insoluble edible fiber between group G and group Y were not significant within 36h (P>0.05), and group G was gradually larger than group Y until the significant diversity emerged at 72h. These phenomena revealed that the yield of soluble edible fiber could be effectively raised by degradation of insoluble edible fiber with the proceeding of fermentation. The water content of fermentation substrate over 60% (W/V) could meet the requirement of degradation of wheat bran and metabolism by mycelium.2. The physical property (i.e. water-holding capacity and saturation water) of resultant insoluble edible fiber was compared with different treatments. The results indicated that the physical property of both group G (water content of 60%, W/V) and group Y (water content of 120%, W/V) were most significant different with control group (P<0.01). Group Y was a little higher than group G in the water holding capacity. As for saturation water of group G, it was most significant improved after 48h fermentation from inoculation, while this phenomenon emerged after 36h for group Y. The sullen capacity of group G was significant higher than group Y (P<0.05). These phenomena revealed that the saturation water of insoluble edible fiber in wheat bran can be effectively improved after fermentated with Agaricus b. Meanwhile, the capacity of water holding capacity and saturation water were relative to time of fermentation. The water in the fermentation substrate not only ensured the condition of fermentation but also affected the degradation degree of insoluble edible fiber with polymer constructor, the changes of construction and transform of soluble nutrition, and further affect physical property of the water-holding capacity and saturation water of insoluble wheat fiber.3. We determined the content of crude protein and neutral detergent fiber and compared the discrepancies of components of insoluble edible wheat bran fiber with different fermentation time. The result showed that the crude protein in the insoluble edible wheat bran fiber of group G and Y were obviously improved compared with the untreated controlled group, while the content of neutral detergent fiber decreased significantly. The contents of crude protein in group G and Y samples changed slightly, and was not significantly affected by the time of fermentation (P>0.05); Water content of fermentation substrate affected the degradation of neutral detergent fiber, the content of neutral detergent fiber in group Y was higher than group G (P<0.05) except 72h fermentation. These phenomena revealed that fermentation of wheat bran by Agaricus b. could improve the content of crude protein and it was not restricted by the time of fermentation. Moreover, the content of neutral detergent fiber decreased, but the degree of degradation was improved with the time of fermentation.