Fermentation of Corn Gluten Meal with Aspergillus oryzae and Rhizopus oligosporus

ABSTRACT PER values determined for corn gluten meal (CGM) and CGM fermented with Aspergillus oryzae NRRL 1988 were not significantly different (P > 0.05) and both diets failed to meet maintenance requirements of rats. In order to characterize some of the changes that occur during fungal fermentation, CGM was also fermented for 4 days at 28°C with A. oryzae NRRL 1988 and NRRL 506 and Rhizopus oligosporus NRRL 2710 and NRRL 2549, respectively. Proteolytic activity, pH, and nitrogen content increased rapidly between 20 and 70 hr for all the fungi. Decreases in some amino acids were observed, possibly due to their catabolism by the molds. Lysine as a proportion of total essential amino acids released by pepsin and pancreatin in vitro was increased as a result of these fungal fermentations.