Improvement of nutritional value of bran fermented by multi-strains in solid-state fermentation

Solid-state fermentation was carried out to improve the nutritional value of ordinary wheat bran using multi-strains of Aspergillus niger. Bacillus natto,Saccharomyces cerevisiae and Fecal streptococcus.The optimal fermentation conditions were as follows:the inoculation proportion of A.niger,B.natto,S.cerevisiae and F.streptococci 0.5:2:10:4,the ratio of solid-liquid 1.0:0.8,fermentation temperature 30℃and fermentation time 48h.Under these conditions,the total of probiotics reached 10~9cells/g dry material in the product and the content of crude fiber decreased from 10.5% to 5.32%.The content of crude protein increased from 16.1%to 20.97%.The product had a very strong fragrance smell.