Rapeseed meal was treated with two-step method of Aspergillus niger fermentation and enzymatic hydrolysis in this study. Various enzymes produced during fermentation were used in order to further degrade antinutritional factors and increase small peptides content in rapeseed meal. The results suggested that A. niger fermentation decreased the content of glucosinolates from 31.38 to 16.93 μmol/g, and the phytic acid content decreased from 34.45 to 19.38 mg/g. After enzymatic hydrolysis, the contents of glucosinolates and phytic acid were lower than 11.31 μmol/g and 1 mg/g, respectively. Compared with those of single step fermentation, glucosinolates and phytic acid decreased by 33.20% and 96.18%, respectively. Moreover, the optimized fermentation and enzymatic hydrolysis condition produced 21.19% (w/w) small peptides, which increased by 673.36% compared with that of the control. The results showed that the antinutrient factors in rapeseed meal can be further degraded and the nutrients can be effectively improved by bacteria and enzyme co-treatment, which is significant for enhancing the application values of rapeseed meal.
TIE Yu
,
LI Li
,
LIU Jun
,
FU Junjie
,
WANG Jingfeng
,
WANG Guoqiang
,
ZHAO Qikai
. Effects of cooperation of bacteria and enzyme on fermented rapeseed meal[J]. Food and Fermentation Industries, 2019
, 45(17)
: 117
-122
.
DOI: 10.13995/j.cnki.11-1802/ts.020921
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