Solid-state Fermentation of Wheat Bran by Aspergillus niger Strains: Effect on the Nutritional Composition and In vitro Digestibility

Abstract

This study aimed to investigate the effect of Aspergillus niger on the nutritional composition and in vitro dry matter digestibility of wheat bran (WB) in solid-state fermentation. Two A. niger strains (ATCC 200345 or ATCC 52172) were used as inoculants in solid-state fermentation of WB. Wheat bran was sterilized at 121°C for 15 min and inoculated with A. niger strains at 105 spores kg-1 WB. Samples were incubated at 60°C for two days and dried at room temperature until reaching 90% dry matter. Crude protein (CP), ether extract (EE), ash, crude fiber (CF), hemicellulose, neutral detergent fiber (NDF) and acid detergent fiber (ADF) content and in vitro dry matter digestibility of WB and fermented WB were determined. The CP and ash levels were increased (P