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| Screening of glucosinolates-degrading bacteria and their role in improving the nutrition characteristics of rapeseed meal |
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| DOI： |
| KeyWord:rapeseed meal microbial fermentation glucosinolates degradation Erwinia tasmaniensis Enterococcus gallinarum |
| 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）；广西科技计划项目资助（2022AB39034） |
| Author Name | Affiliation | | ZHANG Han1,2, HAN Mei1,2, ZHENG Jingcheng1,2, LUO Zhi1,2,
LEI Fenfen1,2,3, CHEN Dong1,2, ZHOU Li1,2, HE Dongping1,2,3,
LIU Shu4, HONG Kunqiang1,2,3 | 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
4.Hunan Jiufeng Agricultural Development Co. , Ltd. , Yueyang 414399, Hunan, China |
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| Abstract: |
| In order to improve the nutrition value of rapeseed meal, using rotten rapeseed meal as the raw material and glucosinolates as the only carbon source, strains of efficiently degrading the main anti-nutrient factor glucosinolates in rapeseed meal were screened, and their species were identified by 16S rRNA gene sequence analysis. Solid state fermentation of rapeseed meal was carried out by single bacteria or mixed bacteria using the screened strains and Bacillus subtilis and Lactobacillus plantarum. The inoculation amount of the strains in mixed bacterial fermentation was optimized using a comprehensive scoring method based on the degradation rate of glucosinolates and the increase rate of crude protein. The results showed that two strains B3 and B16 with glucosinolates degradation rate greater than 25% were obtained, and they were identified as Erwinia tasmaniensis and Enterococcus gallinarum, respectively. Compared with single bacteria, two bacteria and three bacteria combined fermentation, four bacteria combined fermentation had the best effect on glucosinolates degradation of rapeseed meal. When the inoculation amount of B3, B16, Bacillus subtilis and Lactobacillus plantarum was 15%, 5%, 15% and 10% respectively, the glucosinolates content was (18.97±0.29) μmol/g with the degradation rate of (39.31±0.91)%, and the crude protein content was (33.54±0.12)%, with the increase rate of (33.62±0.47)% in rapeseed meal after solid state fermentation. In conclusion, solid state fermentation of rapeseed meal with mixed bacteria can effectively degrade glucosinolates, increase crude protein content and improve the nutritional value of rapeseed meal. |
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