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| Research progress on the improvement of nutritional properties of rapeseed cake and meal by microbial fermentation |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230294 |
| KeyWord:rapeseed cake and meal microbial fermentation anti-nutritional factor degradation improvement of nutritional property |
| FundProject:2022年湖北省揭榜项目“冷榨菜籽油加工工艺及关键装备研究开发”（08022243）；广西科技计划项目（2022AB39034） |
| Author Name | Affiliation | | ZHANG Han1, ZHENG Jingcheng1,2, LUO Zhi1,3, HE Dongping1,3,
LEI Fenfen1,3, CHEN Dong1,2, HONG Kunqiang1,2 | (1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education,
Wuhan 430023, China
3.Key Laboratory of Edible Oil Quality and Safety
for State Market Regulation, Wuhan 430023, China) |
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| Abstract: |
| Rapeseed cake and meal is rich in nutrients, but contains anti-nutritional factors. In order to reduce the content of anti-nutritional factors in rapeseed cake and meal, improve the utilization rate of rapeseed cake and meal, and promote its large-scale development and utilization, the nutrient and anti-nutritional factors in rapeseed cake and meal were introduced, and the research progress on the degradation of anti-nutritional factors in rapeseed cake and meal from the perspectives of single strain fermentation, mixed strain fermentation, strain and enzyme synergistic fermentation, as well as liquid and solid state fermentation, one-step and step-by-step fermentation processes were reviewed. The changes in the nutritional properties of rapeseed cake and meal before and after fermentation were discussed, and the future research direction of the microbial fermentation technology of rapeseed cake and meal was anticipated. Microbial fermentation technology could significantly reduce the anti-nutritional factors in rapeseed cake and meal and improve its feeding value, which had a broad development space. In the future, the development of microbial fermentation technology for rapeseed cake and meal should be promoted by strengthening publicity and promotion, selecting and breeding strains with superior performance, and optimizing the fermentation process. |
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