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| Temporal evolution characteristics of DOM and its components in oilseed cake fermentation liquid |
| Received:November 05, 2024 |
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| KeyWord:oilseed cake;fermentation;dissolved organic matter;three-dimensional fluorescence spectrum;parallel factor analysis |
| Author Name | Affiliation | E-mail | | LU Jing | School of Geography and Environmental Engineering, Gannan Normal University, Ganzhou 341000, China | | | DU Chao | School of Geography and Environmental Engineering, Gannan Normal University, Ganzhou 341000, China | cdu@gnnu.edu.cn | | YAO Fengxian | College of Life Science/National Navel Orange Engineering Research Center, Gannan Normal University, Ganzhou 341000, China | | | GAO Fengying | School of Geography and Environmental Engineering, Gannan Normal University, Ganzhou 341000, China | | | WANG Xiaojun | School of Geography and Environmental Engineering, Gannan Normal University, Ganzhou 341000, China | | | DI Xinyue | School of Geography and Environmental Engineering, Gannan Normal University, Ganzhou 341000, China | |
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| Abstract: |
| Dissolved organic matter（DOM）is a vital active element in oilseed cake fermentation liquid; nevertheless, the mechanisms by which various cake sources and fermentation durations influence DOM composition are not well understood. This study comprehensively analyzed the temporal changes in essential nutritional components, organic acids, and amino acid profiles during the fermentation process utilizing rapeseed cake, peanut cake, and sesame cake as substrates. Three-dimensional fluorescence spectroscopy integrated with parallel factor analysis（EEM-PARAFAC）was utilized to clarify the compositional dynamics of DOM. Key findings revealed：During the 70-day fermentation period, all three fermentation systems sustained acidic conditions（pH 4.21–5.97）with electrical conductivity varying from 3.02 to 10.8 mS·cm-1. Rapeseed cake revealed the highest average total nitrogen content（2.77 g·L-1）, but sesame cake and peanut cake displayed maximal total phosphorus（1.05 g · L-1）and potassium（1.20 g · L-1）values, respectively. Ten organic acids were discovered, primarily acetic and citric acids. The amino acid profiles were predominantly characterized by glutamic acid, glycine, arginine, and aspartic acid, exhibiting notable temporal accumulation, with rapeseed cake broth attaining higher amino acid concentrations than alternative substrates. Terminal DOM concentrations（11.78–20.04 mg·L-1）considerably above starting values（8.25–13.03 mg·L-1, P<0.05）. EEMPARAFAC identified six fluorescent DOM components, primarily consisting of humic-like compounds（fulvic acid analogs）and protein- like elements（tyrosine and tryptophan analogs）. |
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