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. 2022 Sep 15:9:989410.
doi: 10.3389/fnut.2022.989410. eCollection 2022.

Enzymes and microorganisms jointly promote the fermentation of rapeseed cake

Yujie Song  1 , Litao Sun  2 , Shuning Zhang  1 , Kai Fan  1 , Huan Wang  1 , Yujie Shi  1 , Yaozong Shen  1 , Wenmei Wang  3 , Jie Zhang  1 , Xiao Han  1 , Yilin Mao  1 , Yu Wang  1 , Zhaotang Ding  1   2
Affiliations

Enzymes and microorganisms jointly promote the fermentation of rapeseed cake

Yujie Song et al. Front Nutr. .

Abstract

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.

Keywords: Lysinibacillus; amino acid; bacillus; enzymatic fermentation; fatty acid; organic acid; rapeseed cake.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

FIGURE 1
FIGURE 1
The content of amino acids (AA) and free fatty acids (FFA). (A) AA content of fermented rapeseed cake in S1. (B) AA content of fermented rapeseed cake in S3. (C) FFA content of fermented rapeseed cake in S1. (D) FFA content of fermented rapeseed cake in S3. *p < 0.05; **p < 0.01; ***p < 0.001.
FIGURE 2
FIGURE 2
The composition of bacterial and fungal communities in fermented rapeseed cake. (A) The histogram of bacterial composition in fermented rapeseed cake at the phylum level. (B) The histogram of fungal composition in fermented rapeseed cake at the phylum level. (C) The histogram of bacterial composition in fermented rapeseed cake at the genus level. (D) The histogram of fungal composition in fermented rapeseed cake at the genus level.
FIGURE 3
FIGURE 3
T-test of bacterial and fungal communities in fermented rapeseed cake. (A) The t-test of bacterial communities in fermented rapeseed cake in S0. (B) The t-test of bacterial communities in fermented rapeseed cake in S3. (C) The t-test of fungal communities in fermented rapeseed cake in S0. (D) The t-test of fungal communities in fermented rapeseed cake in S3.
FIGURE 4
FIGURE 4
OPLS-DA analysis of metabolites in fermented rapeseed cake. (A) OPLS-DA analysis of metabolites in fermented rapeseed cake in S0. (B) OPLS-DA analysis of metabolites in fermented rapeseed cake in S1. (C) OPLS-DA analysis of metabolites in fermented rapeseed cake in S2. (D) OPLS-DA analysis of metabolites in fermented rapeseed cake in S3.
FIGURE 5
FIGURE 5
(A) Column chart of metabolites in fermented rapeseed cake in four stages. (B) Cluster heat map of metabolites in fermented rapeseed cake in four stages.
FIGURE 6
FIGURE 6
Kyoto encyclopedia of genes and genomes (KEGG) enrichment pathway of different metabolites in fermented rapeseed cake. (A) KEGG enrichment pathway of different metabolites in fermented rapeseed cake in S0. (B) KEGG enrichment pathway of different metabolites in fermented rapeseed cake in S1. (C) KEGG enrichment pathway of different metabolites in fermented rapeseed cake in S2. (D) KEGG enrichment pathway of different metabolites in fermented rapeseed cake in S3.
FIGURE 7
FIGURE 7
Correlation diagram of six enzymes with metabolites in fermented rapeseed cake. (A) Correlation diagram of six enzymes with lipids in S3. (B) Correlation diagram of six enzymes with Organic acids in S3.
FIGURE 8
FIGURE 8
Correlation chord diagram of microorganisms and metabolites. (A) Correlation chord diagram of bacteria and metabolites in S0. (B) Correlation chord diagram of bacteria and metabolites in S3. (C) Correlation chord diagram of fungus and metabolites in S0. (D) Correlation chord diagram of fungus and metabolites in S3.
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