关键词: 静态发酵, 菜籽粕, 营养成分, 川芎嗪, 电子鼻, 电子舌, 枯草芽孢杆菌, 雅致放射毛菌

Abstract:

【Objective】A study was conducted to investigate effects of innoculation with a combination of Bacillus subtilis and Actinomucor elegans on the nutritional value and sensory characteristics of double-low rapeseed meal, and to evaluate the safety by in vivo experiment, so as to provide a theoretical basis for the utilization and deep development of rapeseed meal in the food industry. 【Method】The double-low rapeseed meal was used as the research object, and the static-state fermentation was used instead of the traditional stirring-state fermentation. The nutritional components (crude protein, water-soluble protein, small peptide, amino acid and tetramethylpyrazine) and anti-nutrient components (glucosinolates, phytic acid and crude fiber) of rapeseed meal after fermentation were determined, and then based on the odor and taste differences of electronic nose and electronic tongue, the correlation analysis and principal component analysis were used to evaluate the effect of static fermentation of mixed bacteria on quality of double-low rapeseed meal. The effects of fermented rapeseed meal on the growth performance of rats were studied preliminarily. These studies provided a theoretical basis for the application of fermented rapeseed meal products. 【Result】The results showed that soluble protein, peptides and total amino acid were increased by 96.7%, 281.48% and 19.58%, respectively after fermentation. Most rapeseed proteins were degraded into oligopeptides and amino acids with molecular weight between 500 Da and 108 Da. Tetramethylpyrazine, a new nutrient, was detected after fermentation. The concentration of tetramethylpyrazine reached 590 mg?kg^-1 on the fifth day of fermentation. The contents of glucosinolates, phytic acid and crude fibers were decreased by 45.26%, 41.37% and 31.16%, respectively. The results of electronic nose and electronic tongue analysis showed that the flavor and taste of rapeseed meal changed significantly before and after fermentation, and the acid taste of rapeseed meal increased significantly after fermentation. Animal experiments showed that the addition of fermented rapeseed meal and other nitrogen instead of 25% soybean meal to rat diet could significantly increase the average daily intake and average daily weight gain of rats, and there was no damage to the kidney, thymus and liver of rats. 【Conclusion】The inoculant and fermentation method in the study could improve the nutritional value and flavor properties, and the fermented rapeseed meal could improve the growth performance of rats.

Key words: static-state fermentation, rapeseed meal, tetramethylpyrazine, electronic nose, electronic tongue, Bacillus subtilis, Actinomucor elegans