A Study On The Fermentation Technology And Bioactivity For Defatted Moringa Oleifera Seed Meal As Feedstuff

Moringa oleifera Lam.is a tropical and subtropical deciduous arbor with stronge stress resistence and widely cultivated in Asia and Afica,whose root,stem,leaf and seed have multiple uses in agriculture and industry.The moringa seed is available for extracting moringa oil.After extraction,the great deal of defatted moringa seed meal（DMSM）with high content of protein and many kinds of bioactive compounds is underutilized and has great potential and value to utilize.In this paper,multi-strains two-step fermentation is used to utilize moringa seed meal to manufacture new protein feedstuff with high nutrition value and bioactivity.The study sreened the strains to ferment the meal,explored the best condition of fermentation and explored the effect of the condition on the bioactive compounds contents and antioxidant capacity of the meal.The major conditions are as follow:（1）The study sreened the strains in defatted moringa seed meal agar and casein agar,which are avaliable to multiply rapidly by using DMSM only and secrete protease.And by single-strain fermentation,the study screened the fermentation strains Rhizopus oryzae B2and the Aspergillus niger B3.After single fermentation with B2 or B3 respectively,the crude protein increased to 38.50%and 38.16%,increased by 8.82%and 7.86%respectively,the acidic soluble protein increased to 8.17%and 6.46%,increased by 60.20%and 26.67%respectively,the acidic protease acitivity increased to 100.00 U/g and 151.85 U/g respectively,and neutral protease increased to 266.67 U/g and 114.81 U/g respectively.Besides,Enterococcus faecium is one kinds of probiotics with exploitation potential.So,E.faecium A1,R.oryzae B2 and A.niger B3 were selected to ferment the meal.（2）To improve the content of crude protein and acid soluble protein,the fermentation conditions of defatted mringa oleifera seed meal were studied on inoculation methods,water content,inoculum content and fermentation time by single factor experiment and orthogonal test.And the optimal condition were as follows:R.oryzae and A.niger were inoculated early,and E.faecium was inoculated after fermentation for half of time,water content 50%,total inoculum 20%,temperature 30℃,and fermentation time 72 h.Under the optimal condition,after fermentation,the crude protein increased to 46.78%（w）,increased by 32.22%,the acid soluble protein increased to 11.30%（w）,increased by 121.57%,the acidic protease activity increased to 77.06 U/g,and the neutral protease activity increased to 711.93 U/g.The method is available to improve the nutritional value and digestivity of defatted moringa oleifera seed meal and the results will provide basis for the utilization of defatted moringa oleifera seed meal.（3）To evaluate the effect of multi-strains two-step fermentation with Enterococcus faecium,Rhizopus oryzae and Aspergillus niger.Single strain and multi-strains fermentation process were analyzed.After co-fermentation,bioactive compounds contents and antioxidation capacity of defatted moringa seed meal increased significantly.The total phenolic content increased to 459.57 mg/100g,increased by 60.56%,the peptide content increased to 274.17 mg/g,increaed by 65.23%,the compositions of proteins under 10 k Da increased to 97.25%,reducing activity increased to 170.96%（at 10 mg/m L）,radical scavenging ability increased to 223.98%（at 10 mg/m L）,Fe²⁺chelating capacity increased to48.48 mg/g,increased by 9.13%and the Ca²⁺chelating capacity increased to 81.43 mg/g,increased by 59.80%,which were more effective than single strain fermentation.Besides,after fermentation,E.faecium A1 decomposed the p-coumaric acid,R.oryzaed B2decomposed the gallic acid and Ferulic acid,and A.niger B3 composed the catechin.This paper screened the fermentation strains and explore the fermentation process of defatted moringa seed meal to manufacture new protein feedstuff and provide basis of deep processing of defatted moringa seed meal.