Removal of phytic acid from rapeseed meal by solid-state fermentation with multi-strains

Experiment on ordinary rapeseed meal with the single strain and multi-strains for solid-state fermentation was carried out to study the effect of fermentation on phytic acid content.The result showed that the effect of removal phytic acid with Bacillus subtilis was obviously better than others,the degeneration rate of phytic acid reached 62.4%.The effect of removal phytic acid with multi-strains was better than the single strain.When the inoculation quantity of Bacillus subtilis,Bacillus cereus and Laobacillus plantarum was 6%,4% and 6%,respectively,the ratio of water to dry mass was 1.3∶1,the fermentation was carried out at pH 6.9 and 30℃ for 48 h,the phytic acid decreased from 2.26%(dry material)to 0.221%(dry material),the degeneration rate of phytic acid reached 90.15%,and the content of crude protein increased by 5.19%.