Abstract:

Saccharomyces,Lactobacillus and Bacillus subtil were used as spawn to produce solid ferment rapeseed meal to study the effects of ferment temperature and moisture on rapeseed meal quality. Temperature seted 30℃, 35℃, 40℃, moisture were 35% and 40%.The results were showed that there were interaction between temperature and moisture. Compared with not fermented rapeseed meal, pH and acid-binding capacity of fermented rapeseed meal-sol were significantly reduced（P<0.01）,crude protein content was significantly increased（P<0.01）.Ferment temperature and moisture were 35℃ and 40%, pH was the lowest ,crude protein content was the highest, acid-binding capacity and crude fiber was lower and had significant difference compared with not fermented rapeseed meal. Optimal ferment temperature and moisture were 35℃ and 40%.