Studies On Solid-state Fermentation Of Rapeseed Meal With Microorganism

With the improvement of people's living standard,growth at double of the demand for meat,egg,milk,birds,fish,have caused the intension of feed raw materials resource especially protein feed resource.How to further develop new proteins resources,become the feed trade urgent problem to be solved of our country.In this study,experiment on ordinary rapeseed meal which rich in our country and protein content high with the single strain and the multi-strains for solid-state fermentation was carried out to study the effect of fermentation on anti-nutritional factors and nutritional value in it.Experiment 1:The effect of fermentation of rapeseed meal with single strain on the anti-nutritional factors.Select ordinary rapeseed meal as raw material and Laobacillus plantarum,Bacillus subtilis,Bacillus cereus,Clostridium butyricum to study the effect of solid-state fermentation with single strain on glucosinolate,phytic acid,tannin content in rapeseed meal.Experiment adopted 3×3×3 Multiple factors design to study the effects of the inoculation quantity,water-feed ratio,fermentation time on fermentation. The results showed that to remove glucosinolate Laobacillus plantarum was significantly better than other strains(p＜0.05),inoculation quantity level and fermentation time on the effects of Laobacillus plantarum fermentation play a very significant impact(p＜0.01), The effect of water-feed ratio on Laobacillus plantarum fermentation has a significant impact(p＜0.05);Efficiency of Bacillus subtilis removal phytic acid is better than the other strains(p＜0.05),Inoculation level of Bacillus subtilis to remove phytic acid have a very significant impact(p＜0.01),water-feed ratio and fermentation time have a significant impact(p＜0.05);Efficiency of Laobacillus plantarum remove tannin is better than other strains,inoculation quantity level on the effect of Laobacillus plantarum remove tannin play a very significant impact(p＜0.01),and fermentation time has a significant impact (p＜0.01).It is concluded that:Laobacillus plantarum and bacteria Bacillus subtilis were most effective srains which removal glucosinolate the phytic acid,and improve inoculum level and fermentation time can effectively enhance the detoxification effect of anti-nutritional factors in rapeseed meal.Experiment 2:The effect of fermentation of rapeseed meal with different multi-strains combination on the anti-nutritional factors,rude proteinand small peptide content.Select ordinary rapeseed meal as raw material and Laobacillus plantarum,Bacillus subtilis,Bacillus cereus,Clostridium butyricum through L27(3¹³) orthogonal design to study the effect of different multi-strains combination on the anti-nutritional factors,as well as the content of small peptide and crude protein in rapeseed meal fermented to determine the best multi-strains combination of fermentation. The results show that the best multi-strains combination of fermentation is Laobacillus plantarum:Bacillus cereus:Clostridium butyricum:Bacillus subtilis=6%:6%:2%: 6%,that can removal of glucosinolate,phytic acid and tannin in rapeseed meal greatly.On multi-strains removal glucosinolatthe effects of Laobacillus plantarum affected significantly(p＜0.01),Bacillus cereus affect significantly(p＜0.05),There are obvious synergies among Laobacillus plantarum and Clostridium butyricum,when the inoculum level is 6%:2%,the effect of synergies is the best.Removed of phytic acid with multi-strains fermentation,Bacillus subtilis have a very significant impact(p＜0.01),and have a significant impact(p＜0.05) on improve peptide content in rapeseed meal fermented. There was not significant difference on the removal tannin and improve crude protein content among strains(p＞0.05).Experiment 3:The effect of fermentation conditions on the removal anti-nutritional factors in rapeseed meal fermented with he best multi-strains combination.Select ordinary rapeseed meal as raw material and he ratio of inoculation quantity of Laobacillus plantarum:Bacillus cereus:Clostridium butyricum:Bacillus subtilis=6%:6%:2%:6%to study the effect of different fermentation conditions on the anti-nutritional factors in in rapeseed meal fermented.Experiment adopted 5 levels single factor design to study the effect of fermentation pH,water-feed ratio,temperature,amount of wheat bran,fermentation time on the effect of fermentation.The results showed that the optimal fermentation conditions is the temperature 34℃,water ratio 1.5:1,initial pH 6.0,10%bran content,fermented for 48h,degradation rate of glucosinolate can up to 85.19%,glucosinolate content decreases from 107.758μmol/g(dry material) to 15.959μmol/g(dry material),phytic acid content is 0.221%and the degradation rate of phytic acid is 90.15%,the degradation rate of tannin is 98.17%,the crude protein content is 41.91%, increased 4.37 percent(dry material),tiny peptide content is 5.01%,increased 2.91 percent (dry material).Experiment 4:The effect of feed fermented rapeseed meal on the performances of crucians.Selecet the crucian which are weight similar and health to divid to six groups,there are 35 crucians in each group which weight is 1010 grams,and study the effect of supplied 10%fermented rapeseed meal or ordinary rapeseed meal on the performance of crucian.Experiment adopted single factor 2 levels 3 repeat design,test and control groups have three groups,which are feed 10%fermented rapeseed meal and 10%ordinary rapeseed meal respectivly.The results showed that:Compared to the control group,daily gain of the test group have a significant increase(p＜0.01),raising 0.829 g;while the survival rate of crucian and fatness increased 0.953%,0.264 respectivly,and feed-flesh ratio reduce 2.32.It is concluded feeding crucian fermented rapeseed meal can increase performances of crucian.