In order to improve the soluble protein (SP) in the rapeseed meal, Lactobacillus plantarum, Bacillus subtilis, and Aspergillus oryzae were mixed to apply to the solid fermentation. Results showed that the optimal process conditions for rapeseed meal fermentation were 1∶1.01 of rapeseed meal water ratio, 7.95% (mass fraction) of inoculation amount, 2∶2∶1 of L. plantarum, B. subtilis, and A. oryzae inoculation ratio, 34.02 ℃, 93.86 h, separately, through experimental and response surface optimization analysis. Compared with unfermented rapeseed meal, the polypeptide content of fermented rapeseed meal increased by 105.65% (P<0.01) and SP content increased by 22.335% (P<0.05). By SDS-PAGE, subunits with molecular weight below 14 kDa were degraded first. Fourier infrared spectroscopy showed that most of α-helixes in the protein secondary structure were transformed into β-cheets, random coils, and β-turns. After the analysis of palladium chloride method, degradation rate of glucosinolates reached (85.06±1.63) % (P<0.05). Colony plate counting showed that the total viable counts increased, reaching a maximum at 72 h. Therefore, multiple bacteria synergistic fermentation could effectively increase the content of SP and polypeptide, degrade glucosinolates, and change the protein structure.
[1] 田刚, 王乐成, 余冰, 等.比较研究固态发酵菜籽粕和菜籽粕对生长肉兔的营养价值[J].动物营养学报, 2017, 29(3):798-805.
TIAN G, WANG L C, YU B, et al.Comparison of nutritional value between rapeseed meal and solid-state fermented rapeseed meal for growing rabbits[J].Chinese Journal of Animal Nutrition, 2017, 29(3):798-805.
[2] REDDY N, CHEN L H, YANG Y Q.Thermoplastic films from peanut proteins extracted from peanut meal[J].Industrial Crops and Products, 2013, 43:159-164.
[3] WONGSIRICHOT P, GONZALEZ-MIQUEL M, WINTERBURN J.Recent advances in rapeseed meal as alternative feedstock for industrial biotechnology[J].Biochemical Engineering Journal, 2022, 180:108373.
[4] CHOURASIA R, PHUKON L C, ABEDIN M M, et al.Whey valorization by microbial and enzymatic bioprocesses for the production of nutraceuticals and value-added products[J].Bioresource Technology Reports, 2022, 19:101144.
[5] 孙汝江, 吕月琴, 肖发沂.微生物发酵饲料的研究进展[J].山东畜牧兽医, 2012, 33(6):85-86.
SUN R J, LYU Y Q, XIAO F Y.Research progress of microbial fermented feed[J].Shandong Journal of Animal Science and Veterinary Medicine, 2012, 33(6):85-86.
[6] 王萌, 奚钊, 万楚筠, 等.微生物发酵在菜籽饼粕饲用品质改良中的应用研究进展[J].中国油料作物学报, 2020, 42(2):313-324.
WANG M, XI Z, WAN C Y, et al.Research progress on application of microbial fermentation in improving feed quality of rapeseed cake and meal[J].Chinese Journal of Oil Crop Sciences, 2020, 42(2):313-324.
[7] 崔亚鹏. 金银花的混菌发酵及发酵液特性研究[D].开封:河南大学, 2022.
CUI Y P.Study on mixed strain fermentatiom of lonicera japonica thumb and characteristics of fermentation broth[D].Kaifeng:Henan University, 2022.
[8] AGUIRRE L, GARRO M S, SAVOY DE GIORI G.Enzymatic hydrolysis of soybean protein using lactic acid bacteria[J].Food Chemistry, 2008, 111(4):976-982.
[9] LI W, WANG T.Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas[J].International Journal of Food Microbiology, 2021, 338:108988.
[10] XIAO Y, SUN M M, ZHANG Q Q, et al.Effects of Cordyceps militaris (L.) Fr.fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis[Willd.]W.F.Wight.) flour[J].Journal of Food Science and Technology, 2018, 55(4):1244-1255.
[11] 高冬余, 李吕木, 许发芝, 等.微生物固态厌氧发酵菜籽粕的研究[J].食品与发酵工业, 2010, 36(3):75-79.
GAO D Y, LI L M, XU F Z, et al.Study on solid-state anaerobic fermentation of rapeseed meal with microorganism[J].Food and Fermentation Industries, 2010, 36(3):75-79.
[12] 徐亚, 范会芬, 赵玎玲, 等.考马斯亮蓝法测定大豆水溶性蛋白提取方法的优化[J].大豆科学, 2022, 41(2):196-202.
XU Y, FAN H F, ZHAO D L, et al.Optimization of extraction method for water-soluble protein determination by coomassie bright blue method[J].Soybean Science, 2022, 41(2):196-202.
[13] 秦卫东, 陈学红, 马利华, 等.黑曲霉发酵豆粕制备抗氧化肽研究[J].食品科学, 2010, 31(23):289-293.
QIN W D, CHEN X H, MA L H, et al.Preparation of antioxidant peptides from soybean meal by Aspergillus niger fermentation[J].Food Science, 2010, 31(23):289-293.
[14] 刘晨星, 陈诚, 姚凯勇.发酵黄酒糟中蛋白营养组分及电泳分析[J].中国奶牛, 2022(2):1-5.
LIU C X, CHEN C, YAO K Y.Analysis of drotein nutritive ingredient and electrophoresis in fermented yellow-wine-lees[J].China Dairy Cattle, 2022(2):1-5.
[15] SADEGHI A A, NIKKHAH A, SHAWRANG P, et al.Protein degradation kinetics of untreated and treated soybean meal using SDS-PAGE[J].Animal Feed Science and Technology, 2006, 126(1-2):121-133.
[16] FEVZIOGLU M, OZTURK O K, HAMAKER B R, et al.Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system[J].International Journal of Biological Macromolecules, 2020, 164:2753-2760.
[17] 孙宏. 微生物发酵法对菜粕脱毒及蛋白品质改良的研究[D].武汉:华中农业大学, 2009.
SUN H.Study on detoxification of rapeseed meal and improvement of its protein quality by fermentation[D].Wuhan:Huazhong Agricultural Universtity, 2009.
[18] 高梦颖, 王浩宇, 谭小琴, 等.自然及人工接种发酵对细菌型豆豉食用品质的影响研究[J/OL].食品与发酵工业, 2023.DOI:10.13995/j.cnki.11-1802/ts.033191.
GAO M Y, WANG H Y, TANG X Q, et al.Study on the effect of natural and artificial inoculation fermentation on the quality of bacterial fermented douche[J/OL].Food and Fermentation Industries, 2023.DOI:10.13995/j.cnki.11-1802/ts.033191.
[19] 陈晨. 豆豉功能微生物的筛选与应用[D].吉林:吉林大学, 2015.
CHEN C.Screening and application of functional microbes in douche[D].Jilin:Jilin University, 2015.
[20] 洪奕, 夏海华, 田洁萍, 等.响应面法优化豆粕固体发酵产纳豆激酶培养条件[J].中国调味品, 2022, 47(8):41-45.
HONG Y, XIA H H, TIAN J P, et al.Optimization of culture conditions for nattokinase production from soybean meal by solid fermentation using response surface methodology[J].China Condiment, 2022, 47(8):41-45.
[21] 王耀冉, 陈明杰, 查磊, 等.响应面法优化草菇抗氧化肽的酶法制备工艺[J].食品工业科技, 2022, 43(15):227-233.
WANG Y R, CHEN M J, ZHA L, et al.Optimization of enzymatic preparation of antioxidant peptides from Volvariella volvacea by response surface methodology[J].Science and Technology of Food Industry, 2022, 43(15):227-233.
[22] ALIX A J P, PEDANOU G, BERJOT M.Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band[J].Journal of Molecular Structure, 1988, 174:159-164.
[23] 李燕, 熊巍, 高冰, 等.多菌种混合发酵对菜籽饼脱毒效果的初步研究[J].饲料工业, 2009, 30(20):33-35.
LI Y, XIONG W, GAO B, et al.Preliminary study on detoxification effect of rapeseed cake by multi-strain mixed fermentation[J].Feed Industry, 2009, 30(20):33-35.
[24] 肖萌. 益生菌混合发酵菜籽粕及其营养特性的研究[D].长沙:湖南农业大学, 2014.
XIAO M.Study on probiotic fermented rapeseed meal and nutritional analysis[D].Changsha:Hunan Agricultural University, 2014.
