ArticleFrontiers in microbiology2023
Anaerobic fermentation featuring wheat bran and rice bran realizes the clean transformation of Chinese cabbage waste into livestock feed.
Article in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 12 citations in OpenAlex.
- Upcycling Vegetable Waste Into Functional Food Ingredients via Synergistic Microbial Engineering and Artificial Intelligence.Comprehensive reviews in food science and food safety · 2026Review
- Effects ofAnimals : an open access journal from MDPI · 2026Article
- Research Progress Review on the Activation of Bioactive Substances by Targeted Fermentation of Rice Bran.Foods (Basel, Switzerland) · 2026Review
- Utilizing Lactobacillus plantarum and Bacillus coagulans enhances the microbial community formation during the anaerobic fermentation of Thinopyrum intermedium.BMC microbiology · 2026Article
- Mechanistic insights intoFood chemistry: X · 2026Article
- Effects of fermented wheat bran on growth performance, nutrient digestibility and intestinal microbiota of weaned piglets.Frontiers in veterinary science · 2025Article
- Combining widely targeted metabolomics and RNA-sequencing to reveal the function analysis ofFood chemistry. Molecular sciences · 2024Article
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9 authors at 1 institution in 1 country.
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Abstract
Rapid aerobic decomposition and a high cost/benefit ratio restrain the transformation of Chinese cabbage waste into livestock feed. Herein, anaerobically co-fermenting Chinese cabbage waste with wheat bran and rice bran at different dry matter levels (250, 300, 350 g/kg fresh weight) was employed to achieve the effective and feasible clean transformation of Chinese cabbage waste, and the related microbiological mechanisms were revealed by high-throughput sequencing technology. The bran treatments caused an increase in pH value (4.75-77.25%) and free amino acid content (12.09-152.66%), but a reduction in lactic acid concentration (54.58-77.25%) and coliform bacteria counts (15.91-20.27%). In addition, the wheat bran treatment improved the levels of short-chain fatty acids, nonprotein nitrogen, water-soluble carbohydrates and antioxidant activity and reduced the ammonia nitrogen contents. In contrast, the rice bran treatment decreased the levels of acetic acid, water-soluble carbohydrates, nonprotein nitrogen, ammonia nitrogen, and antioxidant activities. Microbiologically, the bran treatments stimulated
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