Effects of multi-microbial solid-state fermentation on the glucosinolate content of rapeseed meal
Solid-state fermentation of ordinary rapeseed meal with single strain and multi-strains are carried out to study the effect of fermentation on the contents of glucosinolates and crude protein in rapeseed meal.Results show that the effect of removing glucosinolates with Lactobacillus plantarum is obviously better than others,after three days the degradation of glucosino lates is up to 56.42%,and the effect of removing glucosinolates with multi-strains is better than with single strain.In this work the ratio of inoculation quantity of Lactobacillus plantarum:Bacillus subtilis:Aspergillus oryzae is 9%:6%:6%,the temperature of fermentation is 33 ℃ and the fermentation time is 96 h,pH 6.5,water/dry mass 1.2:1.Under these conditions the glucosinolates content of the rapeseed meal decreases from 32.33 μmol/g(dry base) to 2.79 μmol/g(dry base) ,degraded by 91.36%;and the content of crude protein rises 6.06 percentage.