Abstract:[Objective]This study aims to improve the utilization of maize resources and address the shortage of feed resources.[Method]The intestinal colonization capacity, tolerance, and antibacterial properties of three Lactobacillus strains, Lactobacillus paracasei ZB-1 (ZB-1), L. paracasei DY-2 (DY-2), and L. rhamnosus DY-4 (DY-4) were evaluated. The most suitable strain for fermenting cornhusks was identified, and its fermentation process was optimized.[Result]ZB-1 exhibited higher intestinal colonization ability and antibacterial properties than DY-2 and DY-4. The antibacterial mechanism of ZB-1 was likely driven by the action of organic acids in an acidic environment and certain protein-based antimicrobial substances. The fermentation conditions for ZB-1 were optimized as follows: hydrolysis of corn husks with cellulase at a volume fraction of 6% (solid-liquid ratio of 4 g∶1 mL during enzymatic hydrolysis) for 24 h, followed by an alkaline treatment with NaHCO3 at a mass fraction of 2%, ZB-1 inoculation volume fraction of 5%, molasses addition at a volume fraction of 3%, alkaline protease of 1 350 U/g, moisture content of the fermentation material controlled at a mass fraction of 50%, and fermentation at 37 ℃ for 48 h. Under these conditions, the mass fraction of organic acids in the fermented corn husks reached 3.23%, and the mass fraction of small peptides increased to 50.2 mg/g. Additionally, the mass fractions of neutral detergent fiber (NDF) and acidic detergent fiber (ADF) decreased to 63.72% and 15.82%, respectively.[Conclusion]This novel fermentation process for corn husks not only enhances the mass fractions of small peptides and organic acids but also decreases the mass fractions of NDF and ADF. The findings of this study offer significant reference value for the efficient biotransformation of corn husks and the fermentation of other cake and meal feed materials with Lactobacillus.
