Improvement of the forage quality of peanut meal with microbial fermentation

Peanut meal was treated by Lactobacillus plantarum combined with proteinase and phytase in solid-state fermentation.The changes of contents of aflatoxin B1,phytic acid,inorganic phosphorus,crude protein,peptides,lactic acid,amino acid composition,and digestibility of protein in vitro of the peanut meal before and after fermentation were studied to evaluate the improvement of the quality of peanut meal.The results showed that after fermentation the removal rate of aflatoxin B1 was 44.61%,the phytic acid content decreased from 1.36% to 0.23%,the inorganic phosphorus content increased from 0.11% to 0.40% and crude protein content increased from 51.83% to 53.39%.Macromolecular proteins were obviously degraded into peptides of which content increased from 3.34% to 11.36%,total content of essential amino acid improved by 16.43%,the digestibility of protein in vitro increased from 57.45% to 68.36%,and the content of total acid was up to 4.99%.The quality of peanut meal was greatly improved by biotechnological processing.