Search

The experiment was to study the degradation effect of microbial solid-state fermentation of rapeseed cake on fiber and glucosinolates as well as improvement effect of nutrient content. In the experiment, rapeseed cake was used as fermentation material. Bacillus subtilis and Lactobacillus plantarum were used as mixed fermentation strains, and the total change rate ( Y) was used as a comprehensive index to confirm the optimal mixed bacteria ratio and the optimal fermentation conditions. The results showed that the interaction between Bacillus subtilis and Lactobacillus plantarum has a significant impact on the total change rate and the degradation rate of neutral washing fibers ( P<0.05). The best fermentation process was as follows: Inoculation amount 12%, liquid to solid ratio 1.2 mL/g, fermentation temperature 35 ℃ and fermentation time of 96 h. Under these technological conditions, the total rate of change ( Y) was the highest, and the acid-soluble protein of fermented rapesseed cake increased by 120.77%, the content of thioside and neutral detergent fiber decreased by 57.53% and 3.09%, respectively. The study indicates that mixed bacterial solid-state fermentation can increase the acid soluble protein of rapeseed cake, reduce the content of glucosides and fiber, and improve the nutritional value of rapeseed cake. [ABSTRACT FROM AUTHOR]