Abstract:[Objective]This study aims to explore the degradation patterns of nutrients in corn steep liquor by Aspergillus oryzae and the absorption characteristics of the product.[Method]Aspergillus oryzae was used for the fermentation of corn steep liquor, and degradation patterns of nutrients were studied after fermentation for 1, 3, 5, 7, 9, and 11 d. Changes in amino acid mass fraction and peptide molecular mass distribution in corn steep liquor after fermentation for 7 d were measured. Furthermore, the resting cells of Auricularia heimuer mycelia were used to explore the absorption characteristics of the fermentation product of corn steep liquor.[Result]As the fermentation time prolonged within 1~7 d, the mass concentrations of total sugar and reducing sugar in corn steep liquor decreased significantly, while the mass concentrations of soluble protein, amino acid nitrogen, and total amino acids, biomass of Aspergillus oryzae, and protease activity increased significantly. The fermented product absorbed by the resting cells of Auricularia heimuer mycelia had hydrophilic and amphiphilic properties, with a uniform relative molecular mass distribution.[Conclusion]Aspergillus oryzae could efficiently ferment corn steep liquor without any additives, and the fermentation product could be absorbed and utilized by edible fungi, which laid a foundation for the development of nutrients from corn steep liquor for edible fungi.
