Study on the Nutritional Character of Rapeseed Meal by Microbial Solid State Fermentation
In order to improve the quality of rapeseed meal, common rapeseed were used as raw materials and Bacillus subtilis, Bacillus licheniformis, Lactobacillus plantarum, Saccharomyces cerevisiae, Pichia guilliermondii and several species of Aspergillus niger were selected to study the fermentation of rapeseed meal protein and anti - nutritional factors content,by a single and mixed culture solid state fermentation. The results showed that the activity of Bacillus protease was higher than other strains; the result of mixed culture solid state fermentation was better than single culture solid state fermentation; the fermentation of the combination of Bacillus subtilis, Lactobacillus plantarum and Saccharomyces cerevisiae could improve the quality of protein. Then the increase rate of crude protein and glucosinolate, OZT,tannin,phytic acid degradation rates were respectively 5.37,93.44,99.99,34.86 and 18. 15% (dry basis).
rapeseed meal,state fermentation,anti -nutritional factors,crude protein
NETL
NSTL
万方数据
维普
