Table 2 Different biological methods used to improve the quality of rapeseed meal and its effect evaluations

Enzyme

Alcalase, flavourzyme

Alcalase: 50 ℃, 1 h, then flavourzyme: 2 h

After digestion by flavourzyme, DH increased to 30%, bitterness decreased by 60%

Xue et al. (2009a, b)

Alcalase

Ultrasonic, then Alcalase

The protein hydrolysis rate of rapeseed was increased

Jin et al. (2016)

Cellulase, pectinolytic, xylanolytic

Cellulase and xylanase: 50 ℃, pectinase a: 30 ℃ and pH 5.5, 48 h

The extraction rate of protein increased by 73% and 58%, respectively, which significantly improved the decomposition of polysaccharide

Rommi et al. (2014)

Cellulase, pectinase

cellulase, two pectinase and alkaline

Increased the degradation of fibre in RSM

Long et al. (2020)

Hemicellulase, pepsin, papain, trypsin, ficin

40 ℃ for 6 h

Antinutritional factors decreased significantly, improving the solubility of nitrogen

Mahajan and Dua (1998)

Phytase

24 h solid fermentation at 30℃ under anaerobic conditions

Degrades more than 80% of carbohydrates, 30% of lignin and 45% of total GLS, significantly improve its nutrition

Drażbo et al. (2020)

Phytase

75 ℃ and pH 12.5

Phytic acids are decreased by about 25%

Rodrigues et al. (2017)

Xylanase

Direct addition of enzymes

Significantly increased ileum digestibility and total digestibility of nutrients

Fang et al. (2007)

Microorganisms

Aspergillus niger

After mixing 80% RSM and 20% wheat bran, Aspergillus Niger fermented for 72 h

The small peptide is 2.26 times larger than the unfermented RSM. The decomposition rates of antinutritional substrates such as neutral fibre (NDF), GLS, isothiocyanates, oxazolidinone and phytic acid, were increased by 13.47, 43.07, 55.64, 44.68 and 86.09%

Vig et al. (2001)

Aspergillus terreus, Lichtheimia sp. JN3C, Yeast

Solid-state fermentation for 96 h

The degradation rate of crude fibre, phytic acid, total GLS and protein was 66.2%, 28.3%, 98% and 27.4%

Wang et al. (2012)

Aureobasidium,

pullulans, A. pullulans,

Trichoderma reesei,

Fusarium venenatum,

Pichia kudriavzevii

and Mucor

circinelloides

Solid fermentation

The content of protein increased greatly, and the content of GLS decreased significantly

Croat et al. (2016)

Bacillus subtilis

Inoculation amount is 5% (v/v), fermentation temperature is 28℃, pH 7.0, 12 h

Significantly promote the production of iturin A, and the content of main antinutritional factors are greatly reduced

Jin et al. (2014)

Bacillus subtilis, Lactobacillus fermentum

Lactobacillus fermentum and Bacillus subtilis were mixed at a ratio of 1:1 for fermentation

The content of isothiocyanate was significantly reduced and the nutrition was significantly improved

Xu et al. (2012)

Bacillus subtilis, Enterococcus faecium, Lactobacillus, Saccharomyces cerevisiae,

Bacteria ratio of 1:1:1:1:1. rapeseed meal, wheat bran and 1% brown sugar was mixed for fermentation

Improve broiler performance, nutrient digestibility and rapeseed meal feeding amount, and maintain intestinal ecological health

Chiang et al. (2010)

Less spore rhizopus

Solid fermentation

The contents of GS, OZT, PA and CF decreased by 43.1%, 34%, 42.4% and 25.5%, respectively

Vig et al. (2001)

Lactobacillus

Adding wheat bran for fermentation

The solubility of protein, nitrogen, and phosphorus is significantly improved

Poulsen and Blaabjerg (2017)

Lactic Acid Bacteria (Pediococcus acidilactici, Pediococcus pentosaceus, Lactobacillus plantarum)

Anaerobic solid fermentation

Improving the development of colonic mucosa and the maturity of intestinal flora of weaned piglets and maintain the intestinal health

Satessa et al. (2020)

White-rot fungi (Trametes versicolor, Pleurotus ostreatus)

Solid fermentation

Both fungi can effectively decompose the antinutritional phenols in rapeseed meal

Tie et al. (2020)

Rhizopus oligosporus sp-T3

Fermented for 40 h at 32 ℃, pH 5.0

84% of carbohydrates, 30% of lignin and other polyphenols and 47% of total GLS were degraded, significantly improved the nutritional value

Rozan et al. (1996)

Enzyme and microorganism

Acid proteinase

Aspergillus niger

Aspergillus niger solid-state fermentation (SSF). Then, After 48 h of fermentation at 30 ℃, enzymatic hydrolysis at 45 ℃ is 24 h

Can more effectively degrade the antinutritional factors

Tie et al. (2020)

Laccase

Basidiomycota fungus, Trametes sp 48,424, yeast Saccharomyces cerevisiae

solid or liquid fermentation

It has obvious digestion effect on SE, and it is preliminarily

Niu et al. (2015)

Lipase

Bacillus amyloliquefaciens CX-20

Adding 5% (v/v) exponential growth cells and lipase, 72 h

The amount of iturin A increased from 0.82 g/L to 1.14 g/L, which was 38.15% higher than that without lipase

Chen et al. (2019)