A novel four-species microbial consortium for nutritional value improvement of rapeseed meal

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期刊论文

作者：

Hong, Kunqiang*;Zhang, Han;Han, Mei;Nie, Xuejiao;Fu, Xiaomeng*;...

通讯作者：

Hong, Kunqiang;Fu, Xiaomeng;Lei, Fenfen

作者机构：

[He, Dongping; Hong, Kunqiang; Lei, Fenfen; Zhang, Han; Han, Mei; Nie, Xuejiao] College of Food Science and Engineering, Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Wuhan Polytechnic University, Wuhan 430023, PR China

[He, Dongping; Hong, Kunqiang; Lei, Fenfen; Zhang, Han; Han, Mei; Nie, Xuejiao] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, PR China

[Hong, Kunqiang] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China. Electronic address: hongkq@whpu.edu.cn

[He, Dongping; Zhang, Han; Han, Mei; Nie, Xuejiao] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China

[Fu, Xiaomeng] School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, PR China. Electronic address: fuxiaomeng@tju.edu.cn

通讯机构：

[Lei, Fenfen; Hong, Kunqiang] H

[Fu, Xiaomeng] S

College of Food Science and Engineering, Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Wuhan Polytechnic University, Wuhan 430023, PR China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, PR China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China

语种：

英文

关键词：

Fermented rapeseed meal;Glucosinolates;Microbial consortium;Nutritional value improvement;Solid-state fermentation

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2025

卷：

478

页码：

143712

DOI：

10.1016/j.foodchem.2025.143712

基金类别：

CRediT authorship contribution statement Kunqiang Hong: Writing – review & editing, Writing – original draft, Supervision, acquisition, Conceptualization. Han Zhang: Visualization, Methodology, Investigation, Formal analysis, Data curation. Mei Han: Methodology, Formal analysis. Xuejiao Nie: Validation, Investigation. Xiaomeng Fu: Supervision. Fenfen Lei: Writing – review & editing. Dongping He: Supervision, Conceptualization. Acknowledgements The authors acknowledge the financial support from the National Natural Science Foundation of China ( NSFC32401228 ), Open Research Fund of the Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation ( SYYKF202308 ), Research of Wuhan Polytechnic University ( 2023RZ081 ), and the support from professor Jingcheng Zheng (College of Food Science and Engineering, Wuhan Polytechnic University).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

This study explores the potential of artificial microbial consortia to enhance rapeseed meal nutritional value. A novel four-species microbial consortium consisting of Bacillus subtilis , Lactobacillus plantarum and two screened glucosinolates-degradation strains Erwinia tasmaniensis and Enterococcus gallinarum was constructed for nutritional value improvement in rapeseed meal. Results demonstrated significant reductions in the concentrations of glucosinolates (86.08 %), phytic acid (59.41 %), 5-vinyl-1,3-oxazolidine-2-thione (94.40 %), tannins (73.88 %), and fiber (58.69 %). The crude protein...

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A novel four-species microbial consortium for nutritional value improvement of rapeseed meal

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