Removal effects of anti-nutritional factors in different proportions of fermented rapeseed meal

Eight different solid state fermentation processes of rapeseed meal were established. After fermentation for 72 h, a process with minimum content of antinutritional factors and maximum nutritional improvement rate was selected by comparing the contents of three major anti-nutritional factors (glucosinolate, isothiocyanate and oxazolidine thione) in different processed fermentation products. Results showed that there was an optimal overall removal effect in process 7 (rapeseed meal 20 kg, pineapple juice 7.5 kg, activator 0.01 kg, strains 0.10 kg, water 2.25 kg), in which removal rates of glucosinolate, isothiocyanate and oxazolidine thione were 97.79%, 100% and 100%, respectively. Meanwhile, essential nutrient content like crude protein and small peptides increased by 3.71% and 195.16% accordingly.