Improvement of the nutritional value, sensory properties and bioavailability of rapeseed meal fermented with mixed microorganisms

• DOI: 10.1016/j.lwt.2019.06.005
• Publication Date: 2019-06-04T03:24:58Z
• Authors: Yan Wang; Ji Liu; Fuhao Wei; Xiaolan Liu; Chunxia Yi; Yonggen Zhang
• Keywords: Bacillus licheniformis

Abstract A study was conducted to evaluate the effects of inoculation with a combination of Bacillus licheniformis (1.0813), Yeast (ACCC20060) and Lactobacillus (ACCC10637) on the nutrient characteristics and sensory properties of rapeseed meal (RSM) and to investigate the bioavailability by in vivo and in vitro experiments. The results showed that the soluble protein content, lactic acid content and total amino acid content increased significantly (P