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Reusing agro-industrial co-products has been the research focus of sustainable development worldwide. To upcycle ethanol by-product and corncob into a balanced nutritional feed for pigs, Aspergillus niger , Trichoderma reesei , Bacillus subtilis , Bacillus coagulans , and Candida utilis were employed and investigated their nutrition and flavor improving abilities. The results showed that fermentation effectively improved the total protein content of distillers dried grains with solubles (DDGS), and the highest increasing was 96.3%, by Aspergillus niger. The essential amino acids for pig growth, including lysine, isoleucine, threonine, arginine, and valine, were increased after Aspergillus niger fermentation, and it increased by 191%, 16.0%, 91.1%, 60.2% and 200%, respectively. The leucine content decreased by 44.5% after fermentation with Aspergillus niger. It provided an alternative solution for the problem of pig inhibiting digestion by high leucine content. The highest degradation rate of cellulose was 15.7% with Trichoderma reesei, while the highest degradation rate of hemicellulose was 19.4% with Aspergillus niger. Besides, the flavor of furanal in feed fermented by Aspergillus niger was increased, which would improve the feeding rate of pig since furanal is favorite for pigs. Consequently, co-fermentation of DDGS and corncob by Aspergillus niger or Trichoderma reesei have a better effect on nutrition and flavor. The results proved a viable way of producing nutritional-improved pig feed from agro-industrial co-products of corn. • The first limiting amino acid Lys was increased to 4%, 6.20 mg/g in fermented feed. • The soluble carbohydrate was increased by 207.3% via A. niger fermentation. • Furanal in feed improved to 14.2 ng/g, would be more favorable for pigs. [ABSTRACT FROM AUTHOR]

[Display omitted] • Relationship between frying methods and nutrient loss of hairtail was established. • Flavor formation of hairtail under different frying methods were analyzed. • More harmful substances generated during air frying than traditional frying. • Vacuum frying contributes to the lowest amount of HAAs of hairtail. • The balance regulation between aroma and hazards for fried hairtail was proposed. The balance regulation between characteristic aroma and hazards in high-temperature processed fish is a hot spot. This study was aimed to explore the interactive relationship between the nutritional value, microstructures, aroma, and harmful substances of hairtail under different frying methods including traditional frying (TF), air frying (AF), and vacuum frying (VF) via chemical pattern recognition. The results indicated that VF-prepared hairtail could form a crunchy mouthfeel and retain the highest content of protein (645.53 mg/g) and the lowest content of fat (242.03 mg/g). Vacuum frying reduced lipid oxidation in hairtail, resulting in the POV reaching 0.02 mg/g, significantly lower than that of TF (0.05 mg/g) and AF (0.21 mg/g), and TBARS reached 0.83 mg/g, significantly lower than that of AF (1.96 mg/g) (P < 0.05), respectively. Notable variations were observed in the aroma profile of hairtail prepared from different frying methods. Vacuum frying of hairtail resulted in higher levels of pyrazines and alcohols, whereas traditional frying and air frying were associated with the formation of aldehydes and ketones, respectively. Air frying was not a healthy way to cook hairtail which produced the highest concentration of harmful substances (up to 190.63 ng/g), significantly higher than VF (5.72 ng/g) and TF (52.78 ng/g) (P < 0.05), especially norharman (122.57 ng/g), significantly higher than VF (4.50 ng/g) and TF (32.63 ng/g) (P < 0.05). Norharman and acrylamide were the key harmful substances in hairtail treated with traditional frying. The vacuum frying method was an excellent alternative for deep-fried hairtail as a snack food with fewer harmful substances and a fine aroma, providing a theoretic guidance for preparing healthy hairtail food with high nutrition and superior sensory attraction. [ABSTRACT FROM AUTHOR]