Optimization of Solid-State Fermentation Condition of Microorganisms and Their Roles in Improvement of Quality in Rapeseed Meal
This study was conducted to optimize the fermentation process of rapeseed meal and to evaluate the quality of fermented rapeseed meal,so as to provide a theoretical basis for the development and utilization of rapeseed meal in aquaculture industry.In this experiment,Bacillus subtilis,Saccharomyces cerevisiae and Lac-tobacillus plantarum were used for solid-state fermentation of rapeseed meal.First,the ratio of different mixed strains,the concentration of cellulase and phytase were optimized.Then the contents of glucosinolates,tannins and phytic acid,crude protein,acid-soluble protein,total acid and pH were used as evaluation indicators.Un-der optimized conditions,rapeseed meal was fermented to evaluate the quality of rapeseed meal before and after fermentation.The results showed as follows:the optimal mixed strains ratio were Bacillus subtilis∶Saccharomy-ces cerevisiae∶Lactobacillus plantarum=1∶1∶2.The optimal cellulose concentration required for fermented rapeseed meal was 1.25％and the phytase concentration was 0.10％.After rapeseed meal was fermented,the contents of glucosinolate,phytic acid and tannins were 33 μmol/g,44.49 mg/g and 9.53 mg/g,respectively,and the degradation rates were 41.92％,40.10％and 59.31％,respectively.The crude protein and acid soluble protein contents increased by 16.59％and 41.85％compared with initial rapeseed meal.The total acid content of fermented rapeseed meal increased by 109.43％,and the pH decreased from 6.53 to 5.68.This study pro-vides a reference for improving the value of rapeseed meal.This study is beneficial to the research on the appli-cation of rapeseed meal as a plant protein source in animal production.[Chinese Journal of Animal Nutrition,2024,36(1):650-657]
万方数据
维普
