Effect of Aspergillus niger Fermentation on the Metabolites in Corn Stalks

Fermentation has been considered as an effective means to improve the feed nutrient digestibility of corn stalks, and it is beneficial to animal growth performance and health. The beneficial functions of fermented corn stalks are related to the variety of metabolites produced through fermentation, but the nature of these components is still unclear. In this study, gas chromatography–mass spectrometry, combined with principal component analysis and partial least squares discriminant analysis, was used to explore the differential metabolites of corn stalks before and afterAspergillus nigerfermentation. A total of 32 potential characteristic compounds were obtained, mainly including sugar and glycoside derivatives, organic acids and their derivatives, alcohol compounds, benzene and its substituted derivatives, amino acids, phenolic compounds, and flavonoids. Compared with the metabolites in corn straw before fermentation, the relative content of D-threitol, mannitol-1-phosphate, coniferin, citrazinic, oxoglutaric acid, chenodeoxycholic acid, naproxen, 5-aminovaleric acid, vanillin, catechin, and UDP-glucuronic acid was significantly increased, and the relative content ofN-acetylgalactosamine, heneicosanoic acid, chlorogenic acid, and adenosine was significantly decreased. Kyoto Encyclopedia of Genes and Genomes pathway analysis showed that 20 metabolic pathways corresponded to the differential characteristic metabolites. The results of this study will provide theoretical support for the quality evaluation of fermented corn stalks and high-value product development in the future.Keywords:Aspergillus niger;fermentation;metabolomics;corn straw;metabolites