Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with B. subtilis, S. cerevisiae, and B. amyloliquefaciens

In this study, the effect of solid-state fermentation with Bacillus subtilis GYB6, Saccharomyces cerevisiae NJ1, and amyloliquefaciens Y8 on anti-nutritional factors, nutritional components, bioactive compounds, antioxidant activity, functional properties, structure rapeseed meal (RSM) were investigated. Results showed that action three strains in RSM caused a significant decline glucosinolates, phytic acid, crude fiber, tannins by 99.18%, 42.41%, 27.21%, 34.17%, respectively. The amount protein, amino acids, peptides increased significantly after fermentation. SDS-PAGE results 12S globulin 2S albumin protein almost entirely degraded. Fermentation considerably concentration total phenolics flavonoids, activated activity properties. Furthermore, structural variation was observed scanning electron microscopy FTIR spectroscopy. Thus, these indicated process study promising approach to enhance both value bioactivity RSM, which could be used as value-added animal food ingredients.