Journal
FRONTIERS IN NUTRITION
Volume 9, Issue -, Pages -Publisher
FRONTIERS MEDIA SA
DOI: 10.3389/fnut.2022.989410
Keywords
rapeseed cake; enzymatic fermentation; bacillus; Lysinibacillus; organic acid; amino acid; fatty acid
Categories
Funding
- Significant Application Projects of Agriculture Technology Innovation in Shandong Province [SD2019ZZ010]
- Technology System of Modern Agricultural Industry in Shandong Province [SDAIT-19-01]
- Special Foundation for Distinguished Taishan Scholar of Shandong Province [ts201712057]
- Livelihood Project of Qingdao City [21-1-4-ny-2-nsh]
- Project of Agricultural Science and Technology Fund in Shandong Province [2019LY002, 2019YQ010, 2019TSLH0802]
Ask authors/readers for more resources
Adding enzymatic preparation to the fermentation of rapeseed cake improves microbial diversity and enhances the conversion efficiency of macromolecules. Enzymatic fermentation also promotes the transformation of rapeseed cake, increasing the production of small molecular metabolites.
Rapeseed cake is a by-product of rapeseed oil separation. The nutritional components of rapeseed cake mainly include a variety of carbohydrates, proteins, and minerals. In order to improve the conversion rate of rapeseed cake, we studied the physicochemical properties, the structure of microbial communities, and the composition of metabolites in rapeseed cake after enzymatic fermentation. The results showed that the addition of enzymatic preparation increased microbial diversity. The relative abundance of Bacillus, Lysinibacillus, Empedobacter, Debaryomyces, Hyphopichia, and Komagataella in enzymatic fermentation was significantly higher than that in natural fermentation. Unlike natural fermentation, microbial diversity during enzymatic fermentation is specific, which improves the efficiency of fermentation. Otherwise, enzymatic fermentation promotes the conversion of macromolecular substances in rapeseed cake, which increases small metabolites, such as fatty acids, organic acids, amino acids and their derivatives. The metabolite enrichment pathway is mostly concentrated in sugar metabolism and fatty acid metabolism. In conclusion, after adding enzymatic preparation, enzymes and microorganisms jointly promote the transformation of macromolecules during the fermentation of rapeseed cake, which laid a good foundation for further utilization of rapeseed cake.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available