Degradation of gossypol and improvement of nutritional components in defatted cottonseed meal through fermentation by a synthetic microbial community
Journal article, 2027
Certain microbes can enhance the utilization and nutritional value of defatted cottonseed meal, an oilseed processing by-product. In this study, 11 microbial strains with strong gossypol-degrading activity were identified. The interactions among these 11 gossypol-resistant strains were examined using supernatant cross-feeding assays. Based on these interactions, 28 synthetic microbial communities (SynComs) were constructed. Evaluation of the fermentation performance of these SynComs revealed four core functional strains of YZ-1 (Pichia kudriavzevii LNTJQ-1), YZ-3 (Wickerhamomyces anomalus YJQ-1), YZ-6 (Candida tropicalis TJQ-4), and YZ-7 (Saccharomyces cerevisiae LNTJQ-3). Among the tested SynComs, SC5 (composed of YZ-1, YZ-3, and YZ-7) was identified as the optimal consortium. SC5 degraded free gossypol by 93.82 % (Reducing from 1068.00 mg/kg to 66.00 mg/kg), while increasing crude protein content by 11.08 % and total amino acid content by 7.98 % based on dry matter. In summary, the screening of gossypol degradation microbes and construction of SynComs improved the nutritional value and utilization of defatted cottonseed meal, providing a feasible solution for developing defatted cottonseed meal as an animal feed resource.
Gossypol detoxification
Synthetic microbial community
Defatted cottonseed meal
Solid state fermentation
Microbial interaction
Author
Zhanqiang Yan
Zhengzhou University
School of Chemical Engineering
Xiaolong Ma
School of Chemical Engineering
Yibei Wan
Henan Academy of Sciences
Lei Shi
Chalmers, Life Sciences, Systems and Synthetic Biology
Technical University of Denmark (DTU)
Ying Zhang
University of Nottingham
Ivan Mijakovic
Chalmers, Life Sciences, Systems and Synthetic Biology
Technical University of Denmark (DTU)
Lingbo Qu
School of Chemical Engineering
Zhengzhou University
Henan Academy of Sciences
Yongjun Wei
School of Chemical Engineering
Zhengzhou University
Food Microbiology
0740-0020 (ISSN) 1095-9998 (eISSN)
Vol. 142 105284Subject Categories (SSIF 2025)
Food Science
Microbiology
DOI
10.1016/j.fm.2026.105284