This study aimed to evaluate the effects of mixed strain fermentation on the microbial diversity, fermentation quality, and flavor of corn gluten meal-based fermented feed (CGMFF). High-throughput sequencing techniques (16S rDNA and ITS) and GC-MS technology were used to determine microbial community succession and flavor changes during the fermentation and storage stages of CGMFF and to explore their correlations. The results showed that Xeromyces and Lactobacillus became the dominant genera at the end of storage, with a relative abundance exceeding 96%. During fermentation and storage, the contents of soluble protein and ammonia nitrogen increased while the crude protein content decreased. The protein molecular weight was concentrated in the range of 75–1100 Da (96.98%), and the free amino acid (FAA) content increased by 1.42 times. This reduction in the proportion of bitter amino acids enhanced the palatability of CGMFF. The aroma gradually developed characteristics dominated by esters and alkanes. This study is intended to provide a theoretical basis for the application of corn gluten meal as a protein-rich raw material in fermented feed.
Hu et al. (Thu,) studied this question.