Enzymes and microorganisms jointly promote the fermentation of rapeseed cake
Rapeseed cake is a by-product of rapeseed oil separation. The nutritional components of rapeseed cake mainly include a variety of carbohydrates, proteins, and minerals. In order to improve the conversion rate of rapeseed cake, we studied the physicochemical properties, the structure of microbial com...
| Main Authors: | , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-09-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.989410/full |
| _version_ | 1811261841476681728 |
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| author | Yujie Song Litao Sun Shuning Zhang Kai Fan Huan Wang Yujie Shi Yaozong Shen Wenmei Wang Jie Zhang Xiao Han Yilin Mao Yu Wang Zhaotang Ding Zhaotang Ding |
| author_facet | Yujie Song Litao Sun Shuning Zhang Kai Fan Huan Wang Yujie Shi Yaozong Shen Wenmei Wang Jie Zhang Xiao Han Yilin Mao Yu Wang Zhaotang Ding Zhaotang Ding |
| author_sort | Yujie Song |
| collection | DOAJ |
| description | Rapeseed cake is a by-product of rapeseed oil separation. The nutritional components of rapeseed cake mainly include a variety of carbohydrates, proteins, and minerals. In order to improve the conversion rate of rapeseed cake, we studied the physicochemical properties, the structure of microbial communities, and the composition of metabolites in rapeseed cake after enzymatic fermentation. The results showed that the addition of enzymatic preparation increased microbial diversity. The relative abundance of Bacillus, Lysinibacillus, Empedobacter, Debaryomyces, Hyphopichia, and Komagataella in enzymatic fermentation was significantly higher than that in natural fermentation. Unlike natural fermentation, microbial diversity during enzymatic fermentation is specific, which improves the efficiency of fermentation. Otherwise, enzymatic fermentation promotes the conversion of macromolecular substances in rapeseed cake, which increases small metabolites, such as fatty acids, organic acids, amino acids and their derivatives. The metabolite enrichment pathway is mostly concentrated in sugar metabolism and fatty acid metabolism. In conclusion, after adding enzymatic preparation, enzymes and microorganisms jointly promote the transformation of macromolecules during the fermentation of rapeseed cake, which laid a good foundation for further utilization of rapeseed cake. |
| first_indexed | 2024-04-12T19:13:09Z |
| format | Article |
| id | doaj.art-089801cb3dce405ebd7d4d6affbd839e |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-12T19:13:09Z |
| publishDate | 2022-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-089801cb3dce405ebd7d4d6affbd839e2022-12-22T03:19:48ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-09-01910.3389/fnut.2022.989410989410Enzymes and microorganisms jointly promote the fermentation of rapeseed cakeYujie Song0Litao Sun1Shuning Zhang2Kai Fan3Huan Wang4Yujie Shi5Yaozong Shen6Wenmei Wang7Jie Zhang8Xiao Han9Yilin Mao10Yu Wang11Zhaotang Ding12Zhaotang Ding13Tea Research Institute, Qingdao Agricultural University, Qingdao, ChinaTea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, ChinaTea Research Institute, Qingdao Agricultural University, Qingdao, ChinaTea Research Institute, Qingdao Agricultural University, Qingdao, ChinaTea Research Institute, Qingdao Agricultural University, Qingdao, ChinaTea Research Institute, Qingdao Agricultural University, Qingdao, ChinaTea Research Institute, Qingdao Agricultural University, Qingdao, ChinaCo-construction Service Center of Three Districts in Taolin Town, Shandong, ChinaTea Research Institute, Qingdao Agricultural University, Qingdao, ChinaTea Research Institute, Qingdao Agricultural University, Qingdao, ChinaTea Research Institute, Qingdao Agricultural University, Qingdao, ChinaTea Research Institute, Qingdao Agricultural University, Qingdao, ChinaTea Research Institute, Qingdao Agricultural University, Qingdao, ChinaTea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, ChinaRapeseed cake is a by-product of rapeseed oil separation. The nutritional components of rapeseed cake mainly include a variety of carbohydrates, proteins, and minerals. In order to improve the conversion rate of rapeseed cake, we studied the physicochemical properties, the structure of microbial communities, and the composition of metabolites in rapeseed cake after enzymatic fermentation. The results showed that the addition of enzymatic preparation increased microbial diversity. The relative abundance of Bacillus, Lysinibacillus, Empedobacter, Debaryomyces, Hyphopichia, and Komagataella in enzymatic fermentation was significantly higher than that in natural fermentation. Unlike natural fermentation, microbial diversity during enzymatic fermentation is specific, which improves the efficiency of fermentation. Otherwise, enzymatic fermentation promotes the conversion of macromolecular substances in rapeseed cake, which increases small metabolites, such as fatty acids, organic acids, amino acids and their derivatives. The metabolite enrichment pathway is mostly concentrated in sugar metabolism and fatty acid metabolism. In conclusion, after adding enzymatic preparation, enzymes and microorganisms jointly promote the transformation of macromolecules during the fermentation of rapeseed cake, which laid a good foundation for further utilization of rapeseed cake.https://www.frontiersin.org/articles/10.3389/fnut.2022.989410/fullrapeseed cakeenzymatic fermentationbacillusLysinibacillusorganic acidamino acid |
| spellingShingle | Yujie Song Litao Sun Shuning Zhang Kai Fan Huan Wang Yujie Shi Yaozong Shen Wenmei Wang Jie Zhang Xiao Han Yilin Mao Yu Wang Zhaotang Ding Zhaotang Ding Enzymes and microorganisms jointly promote the fermentation of rapeseed cake Frontiers in Nutrition rapeseed cake enzymatic fermentation bacillus Lysinibacillus organic acid amino acid |
| title | Enzymes and microorganisms jointly promote the fermentation of rapeseed cake |
| title_full | Enzymes and microorganisms jointly promote the fermentation of rapeseed cake |
| title_fullStr | Enzymes and microorganisms jointly promote the fermentation of rapeseed cake |
| title_full_unstemmed | Enzymes and microorganisms jointly promote the fermentation of rapeseed cake |
| title_short | Enzymes and microorganisms jointly promote the fermentation of rapeseed cake |
| title_sort | enzymes and microorganisms jointly promote the fermentation of rapeseed cake |
| topic | rapeseed cake enzymatic fermentation bacillus Lysinibacillus organic acid amino acid |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.989410/full |
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