Screening of glucosinolate-degrading strains and its application in improving the quality of rapeseed meal

被引:4
作者
Xiaosan Wang
Qingzhe Jin
Tong Wang
Jianhua Huang
Yixun Xia
Linxing Yao
Xingguo Wang
机构
[1] Jiangnan University,State Key Laboratory of Food Science and Technology, School of Food Science and Technology
[2] Iowa State University,Department of Food Science and Human Nutrition
来源
Annals of Microbiology | 2012年 / 62卷
关键词
Composite strains; Glucosinolates; Rapeseed meal; Solid state fermentation;
D O I
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中图分类号
学科分类号
摘要
Two myrosinase-producing fungi, Lichtheimia sp. JN3C and Aspergillus terreus, were newly isolated from decayed rapeseed meal samples obtained in Anhui Province, China. After preliminary screening, re-screening and combination of two screened strains with a yeast, an optimal composite strain to ferment rapeseed meal was obtained. Results demonstrated that the glucosinolate content of products with two molds fermentation was overall lower than that with single strain fermentation. Fermentation with composite strains containing Candida tropicalis CICIM Y0079(T) had a similar glucosinolate content, whereas the protein content was remarkably increased compared to two molds fermentation. Under sterile conditions, a 96-h fermentation with the composite strains resulted in the degradation of 66.2% of crude fiber, 28.3% of phytic acid, and 98% of total glucosinolates, which are responsible for goiter, and an increase of the protein and tannins content by 27.4 and 15.8%, respectively. In addition, glucosinolates and protein content under the non-sterile condition were not significantly different compared to the sterile condition. The fermentation greatly improved the nutritional quality of rapeseed meal by both degrading undesired substances and increasing protein content.
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页码:1013 / 1020
页数:7
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