Nutritional Improvement of Distillers Grains by Solid-State Fermentation

Abstract

In a global economy where increased demand and competition for grain for food, feed, and energy are driving prices upward, conservation and efficiency are extremely important. This increasing demand presents an unprecedented challenge; however, biotechnology and solid-state fermentation (SSF) can improve the utilization of grain. Dried distillers grains with solubles (DDGS) from a whisky distillery and fuel ethanol plant were utilized as substrates for SSF in the laboratory using the fungal organisms Rhizopus oligosporus and Aspergillus oryzae. Changes in the dry matter mass, crude protein, neutral detergent fiber, acid detergent fiber, ash, and fat contents were determined before and after fermentation. The results indicate that DDGS are viable substrates for SSF. The notable changes in the nutritional values of DDGS could have implications for the feed industry as producers look for ways to meet the nutritional requirements of animals more efficiently, and the fermented products could also contribute to improved ethanol plant efficiencies.