Microbial and Protease Fermentation of Mao-Tai Lees Alters Nutritional Composition and Promotes In Vitro Intestinal Proteolysis

Mao-tai lees (ML) is a by-product produced in the process of liquor production and contains high levels crude protein, starch fiber, large yield. Thus, ML has potential to become feedstuffs alternatives livestock production. The present study evaluated nutritional values fermented (FML), including first stage (FML I; microbial fermentation), second (FMTL II; final (FFML; fermentation with proteases), explored their effects on vitro intestinal fermentation. results showed that FFML had higher contents acid detergent lignin, neutral starch, Vitamin B2, B6, B12, whereas FML II presented calcium, copper, iron, manganese, magnesium, B1 compared other groups. Compared ML, total free amino acids (FAAs) bioamine were lower hydrolyzed organic contents, among which FAAs contents. FMLs n-6:n-3 PUFA ratio ML; however, than Furthermore, concentrations 1,7-diaminoheptane, isobutyrate, isovalerate, putrescine, spermidine fermentation, suggesting greater proteolysis Collectively, these findings suggest proteases could alter composition promote may be an effective way for promoting protein utilization ML. provides strategy develop novel feedstuff alternatives.