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 and total amino acids concentrations were elevated by 0.46-fold and 1.22-fold higher compared to unfermented rapeseed meal. Comparative analysis revealed that fermented rapeseed meal exhibited superior crude protein digestibility, total amino acids content, and essential amino acids profile compared to six commercial products. Moreover, the fermentation of rapeseed meal significantly increased the abundance and concentration of volatile substances, thereby enhancing its sensory attributes. This research provides a promising strategy for the rapeseed meal valorization in feed industry.
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A novel four-species microbial consortium for nutritional value improvement of rapeseed meal.
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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.
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