Agricultural Science

Agricultural Science

ISSN: 2291-4471 (Print)    ISSN: 2291-448X (Online)

Volume 3 (2015), No. 2, Pages 1-12

DOI: 10.12735/as.v3i2p01

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Microbe Selection and Optimizing Process Parameters for Degradation of Glucosinolates in Rapeseed Meal by Box-Behnken Design

Youling Gao1  Zhengling Qian1  Lingli Jiang2  Caisheng Wang1  Guoying Qian1 

1College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, Zhejiang, P. R. China
2Ningbo College of Health Sciences, Ningbo 315100, Zhejiang, P. R. China

URL: https://doi.org/10.12735/as.v3i2p01

To Cite this Article     Article Views: 815     Downloads: 472  Since deposited on 2015-06-15

Abstract

The present study applied Aspergillus oryzae, Aspergillus niger, Penicillium purpurogenum, Trichoderma sp. MAB-2010b and Saccharomyces cerevisiae in solid state fermentation to degrade the glucosinolates in rapeseed meal. In addition, SDS-PAGE was used to determine the effect of hydrolysis of those five microbes on peptide size in rapeseed meal. The results indicated that the solid state fermentation with S. cerevisiae degraded the glucosinolates more than those with other microbes. The peptides were hydrolyzed by S. cerevisiae to a greater extent than others. Thus the following procedure was just focused on the solid state fermentation with S. cerevisiae. Box-Behnken design of response surface methodology was applied to optimize the substrate to water ratio, inoculum amount, and duration. The glucosinolate level in rapeseed meal was as the response. The optimal conditions derived from response surface methodology for S. cerevisiae fermentation were: 1.0 of substrate to water ratio, 1.5 mL (equal to 5%) of inoculum amount, and 48 h of duration. The minimum content of glucosinolates was 0.46 μmol/g dry matter. S. cerevisiae used in the present study thus exhibit the potential use in large scale solid state fermentation for increasing nutrition quality of rapeseed meal.

Keywords: rapeseed meal, solid state fermentation, saccharomyces cerevisiae, box-behnken design, glucosinolates

To Cite this Article: Gao, Y. L., Qian, Z. L., Jiang, L. L., Wang, C. S., & Qian, G. Y. (2015). Microbe selection and optimizing process parameters for degradation of Glucosinolates in rapeseed meal by box-behnken design. Agricultural Science, 3(2), 1-12. https://doi.org/10.12735/as.v3i2p01

Copyright © Youling Gao et al.

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This article is published under license to Science and Education Centre of North America. This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License.

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Microbe Selection and Optimizing Process Parameters for Degradation of Glucosinolates in Rapeseed Meal by Box-Behnken Design
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