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The effect of fermentation by Bacillus subtilis and Aspergillus niger on nutritional value of corn bran based on the TOPSIS multi-criteria decision making method
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Habib Allah Zare Harofte *   , Behruz Dastar , Omid Ashayerizadeh , Javad Bayat Koohsar |
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Abstract: (678 Views) |
Introduction: This study was conducted to determine the effect of microbial fermentation with Bacillus Subtilis and Aspergillus niger on nutritional value of corn bran on different fermentation days (0, 1, 7, 14, 21 and 28) in a completely randomized design and then the experimental treatments were compared based on the TOPSIS model.
Materials & Methods: Bacillus subtilis (PTCC-1156) and Aspergillus Niger (PTCC-5010) were obtained as lyophilized vials from the Iranian Scientific and Industrial Research Organization's Fungus and Bacteria Collection Center. Bacterial and fungal lyophilized vials were activated at 37 °C and 25 °C, in modified rugose broth media and potato dextrose agar broth, respectively. One kilogram of corn bran was inoculated with one liter of distilled water and the inoculum (containing at least 105 colony-forming units per mL). A mixture of corn bran and fungal or bacterial inoculum was preserved in plastic nylon bags at 25 °C for 0. 7, 14, 21 and 28 days to complete the fermentation process.
Results: The results of the present study showed that pH, ADF, NDF and crude fiber decreased on day 21 compared to day 0 significantly (p<0.05). Fermentation of corn bran caused a 1.04% increase in the amount of crude protein for day 21 after fermentation, but no significant difference was observed in the amount of crude protein on days 7, 14 and 28 (p<0.05). Fermentation of corn bran on days 14, 21 and 28 after fermentation had a significant effect on NPN amount (p<0.05), which lowest value was found on day 28 of fermentation. The concentration of gross energy showed an increasing trend with increasing fermentation time and the highest amount of gross energy was related to 21 d. In this study, as a result of fermentation, the mass density of corn bran increased significantly from 0.306 g on day 0 to a maximum of 0.330 g/cm3 on day 21 (p<0.05). According to the TOPSIS model, corn bran fermentation improves its nutritional value compared to corn bran, regardless of the fermentation time.
Conclusion: The results of this experiment showed that the microbial fermentation process with Bacillus subtilis and Aspergillus niger for 14 days can effectively and efficiently improve the nutritional value of corn bran. |
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| Keywords: Corn bran, Microbial fermentation, Nutritional value, TOPSIS multi-criteria decision |
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Full-Text [PDF 723 kb]
(232 Downloads)
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Type of Study: Review |
Subject:
Special
Received: 2025/12/11 | Accepted: 2025/12/1 | Published: 2026/03/1
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