Study On Bacteria And Enzyme Cooperativeimprove The Forage Quality Of Rapeseed Meal

The subject of using bacteria and enzymes cooperative fermentation method, high molecular weight of rapeseed meal protein down into more easily absorbed,more easily used rapeseed peptide, while removal of glucosinolate and other toxic substances in rapeseed meal. The establishment of bacteria and enzymes cooperative fermentation process improved the quality of rapeseed meal feeding to enhance the nutritional value of rapeseed meal, increased the proportion of rapeseed meal in the feed to reduce feed costs.Topics from cellulase, pectinase, neutral protease, flavor protease enzymes and papain start screening on quality improvement of rapeseed meal protein and the degradation of anti-nutritional factors.Find out the enzymes whice have zhe significantly effect. Establish the enzymatic modified rapeseed meal processing method, and combine with the original laboratory fermentation. At the same time, optimizing the process’s conditions.the main research results are as follows:1,The choice of enzyme speciesInvestigated cellulase, pectinase, neutral protease, flavor protease enzymes and papain, five enzymes on cellulose degradation of rapeseed meal, protein quality improvement of rapeseed meal.the results showed that:cellulase and pectinase there were no significant effects in rapeseed meal cellulose degradation and quality improvement of rapeseed meal protein; and the neutral protease is the best of three kinds of protease in the decomposition of rapeseed meal protein.2, Optimize the process parameters of neutral protease enzymolysis the rapeseed mealStudy on the enzymatic hydrolysis process of rapeseed meal. Get the optimum technological conditions of neutral protease zymolysing rapeseed meal base on the content of rapeseed meal peptides.The best conditions were:enzyme dosage of 125 U/g, hydrolysis time 48 h, feed water ratio was 1:1.2, reaction temperature is 45℃, Then small peptide rapeseed meal 13.5%, and glucosinolate detoxification rate of 48%.3, Optimize the fermentation parameters of Bacillus subtilis (Bacillus subtilis ndt) and the neutral protease cooperative ferment rapeseed meaStudy on neutral protease and ndt synergistic fermentation, considering the degradation of anti-nutritional factors and protein degradation, select the bacteria and the enzyme added at the same time, to determine the fermentation process parameters:inoculum size 1.5%, enzyme dosage of 150 U/g,material to water ratio of 1:0.8, fermentation temperature 35℃, fermentation time 48 h, then rapeseed meal content of small peptides reached 16.8%, and glucosinolate detoxification rate of 70%. Crude protein content decreased after fermentation.4, Optimize the fermentation parameters of Bacillus subtilis (B. subtilis ndt), Bacillus cereu(Bacillus cereus Br), Lactobacillus casei (Lactobacillus casei Zfl), three bacterial synergistic combination with neutral protease cooperative ferment rapeseed meal.Study on the ndt+Br+Zfl three bacteria combined with the neutral protease synergistic fermentation, considering the degradation of anti-nutritional factors and protein degradation, select the bacteria and the enzyme added at the same time, to determine the fermentation process parameters:ndt, Br, Zfl inoculation were 1%, 2%,3%, enzyme dosage of 200 U/g, material to water ratio of 1:0.9, fermentation temperature 35℃, fermentation time 48 h, then rapeseed meal content of small peptides reached 17.1%,and glucosinolate detoxification rate of 69.83%. Crude protein content increased after fermentation.5, The analysis of conventional fermentation product nutritional and protein content in rapeseed mealCompare with zhe original rapeseed meal and the mixed bacteria fermentation products,mixed bacteria and enzymes cooperative fermentation products the peptide content from 56.21 mg/g,144.13 mg/g increased to 170.12 mg/g; crude protein content from 40.52%,41.03% increased to41.30%; glucosinolate content from 27.61μmol/g,8.35μmol/g down to 8.33μmol/g; glucosinolate decomposition products of the degradation of the corresponding level of glucosinolates; phytic acid content from 12.2 mg/g,12.15 mg/g decreased to 12.01 mg/g; lactic acid content of rapeseed meal by the original 1.21% to 3.44%, but decreased compared to the original mixed bacteria fermentation process 3.70%.By SDS-PAGE electrophoresis and GPC-HPLC analysis of fermentation rapeseed meal, compare with the original rapeseed meal and the mixed bacteria fermentation products,mixed bacteria and enzymes cooperative fermentation products less than 10 KD type and content of small molecule peptide, were significantly increased, while 0.5-4.0 KD peptide small molecule type and content also increased.