Detoxication of rapeseed meal by Rhizopus Oligosporus sp‐T3: A first step towards rapeseed protein concentrate

Abstract

To obtain proteins from OO rapeseed meal for use in human food, a first step was realized by fermentation with Rhizopus oligosporus sp-T3. The meal's fermentation during 40 h resulted in degradation of 84% of carbohydrates, 30% of lignin and other polyphenolic components indigestible by nonruminants, and 47% of total glucosinolates which are responsible for goitre. The fermentation improves the nutritional quality of rapeseed meal by degrading undesirable factors.

Effect of Solid State Fermentation on Nutrient Content and Ileal Amino Acids Digestibility of Canola Meal in Broiler Chickens

“…However, there were no significant differences between AA content, ash, EE and GE of CM and FCM. Enhancement of CP in FCM in the present study is in agreement with report of Rozan et al (1996) and it may explained by the loss of DM at the expense of fermentable sugars during fermentation process with LAB. The positive effects of L. salivarius in CF reduction may be attributed to the presence of polysaccharidases as studies of Skrede et al (2001Skrede et al ( , 2003 confirmed that fermentation by LAB successfully reduced levels of total and soluble dietary fibre and nonstarch carbohydrates in wheat and barley whole meals.…”

Lactobacillus salivarius Fermentation Reduced Glucosinolate and Fibre in Canola Meal

“…The CP content was significantly (P < 0.05) increased in the treated CM, but differences in EE and gross energy were not significant. The increase in CP in the present study is in agreement with the finding reported earlier by Rozan et al (1996), that the loss of dry matter at the expense of fermentable sugars during fermentation with bacteria, would result in higher percentage of CP. Later, Chiang et al (2010) also reported that CP increased slightly after fermentation, and this increase was most likely a reflection of the decline in dry matter content rather than an actual increase in protein content.…”

The effect of diets containing raw and fermented faba beans on gut functioning and growth performance in young turkeys

“…It is also shown that the fermentation process lowers the concentration of crude fibre (Hu et al, 2016), as a result of decreasing the content of lignin and other indigestible polyphenolic components (Rozan et al, 1996). In our study, fermentation decreased NDF content by approximately 2 percentage points as compared with RFB, i.e.…”

“…It is shown that the protein content of legumes can be increased by fermentation (Rozan et al, 1996;Hu et al, 2016). According to Mukherjee et al (2016), an increase in protein and fat contents may be partially attributed to a decrease in carbohydrate content during fermentation since microorganisms can utilise the substrate as carbon and energy sources to produce microbial protein.…”

“…It has also been widely used to enhance the bioavailability of nutrients (Hotz and Gibson, 2007) and remove undesirable compounds from legumes and other feed ingredients (Mukherjee et al, 2016). The effect of fermentation is determined by the substrate and the nature of the process, nevertheless according to Rozan et al (1996) fermentation contributes to the degradation of 84% of carbohydrates, 30% of lignin and 47% of total glucosinolates in rapeseed meal. This technique lowers the content of flatulence-causing factors in legumes, increases protein concentration and improves protein digestibility through the hydrolysis of high-molecular-weight proteins into peptides and amino acids (Teng et al, 2012).…”