Method for degrading antinutritional factors of rapeseed dregs through probiotic fermentation and application of method

Abstract

The invention belongs to the technical field of microbial fermentation, and particularly discloses a method for degrading anti-nutritional factors of rapeseed dregs through probiotic fermentation and application of the method, and the method comprises the following steps: respectively inoculating aspergillus niger, saccharomyces cerevisiae, bacillus velezensis and lactobacillus paracasei into a liquid culture medium, and culturing to obtain corresponding fermentation seed solutions; inoculating the aspergillus niger fermentation seed solution into rapeseed meal, and performing aerobic solid-state fermentation; then inoculating the bacillus velezensis fermentation seed solution, the saccharomyces cerevisiae fermentation seed solution and the lactobacillus paracasei fermentation seed solution, and carrying out anaerobic solid-state fermentation to obtain a semi-finished product of fermented rapeseed meal; and drying the fermented rapeseed meal semi-finished product to obtain a fermented rapeseed meal finished product. Compared with the prior art, the method has the advantages that a multi-strain step-by-step fermentation method is adopted, antinutritional factors in the rapeseed dregs can be degraded by utilizing a complex enzyme system of microorganisms in the fermentation process, meanwhile, polysaccharide, crude protein and the like of cell walls can be hydrolyzed, and the nutritional value of the rapeseed dregs is increased.

Description

Technical Field

[0001] The invention belongs to the technical field of microbial fermentation, and particularly relates to a method for degrading anti-nutritional factors of rapeseed meal by probiotic fermentation and application thereof. Background Art

[0002] Protein is an important component of animal feed. With the rapid development of animal husbandry and aquaculture in China, the demand for feed in the market is gradually increasing. Conventional feed raw materials, especially protein raw materials such as fish meal and soybean meal, are in short supply, so it is urgent to find alternative raw materials for fish meal and soybean meal. In order to make the feed have a more stable and cheaper source, rapeseed meal, peanut meal, cottonseed meal and other cakes and meals have become the first choice for protein feed raw materials. Most cakes and meals are by-products produced after refining the oil from crop seeds. Because of its wide source and cheap and large quantity, it has become the main protein source of feed. Rapeseed is the second largest oil plant in China. After extracting oil from rapeseed, the remaining product is called rapeseed meal.

[0003] Rapeseed meal is an important source of plant protein, but its widespread application is still limited by the following issues: (1) Anti-nutritional factors. Rapeseed meal contains a high level of glucosinolates, which will affect the animal's feed intake, growth performance, and thyroid function. The phytic acid it contains will reduce the absorption rate of minerals. (2) Poor palatability. Some animals (such as pigs and poultry) are sensitive to it, and their intake is limited.

[0004] Microbial fermentation can reduce the anti-nutritional factors of rapeseed meal and has a high development value in replacing fish meal and soybean meal. However, there are still problems such as different fermentation conditions and large differences in fermentation effects in the fermentation of rapeseed meal. At the same time, it is difficult to solve the problem of degrading crude protein and detoxification of rapeseed meal using a single microbial strain.

[0005] Based on the above background, there is an urgent need to develop a method that can not only reduce the toxin content in rapeseed meal, but also improve the nutritional value of rapeseed meal so that it can be better used in animal feed. Summary of the invention

[0006] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a method for degrading anti-nutritional factors of rapeseed meal by probiotic fermentation and its application. The present invention adopts a multi-strain step-by-step fermentation method, which can utilize the complex enzyme system of microorganisms during the fermentation process to degrade anti-nutritional factors such as glucosinolates, phytic acid, cellulose, etc. in rapeseed meal, and can also hydrolyze cell wall polysaccharides and crude protein, etc., to make it easier for the body to absorb, thereby improving the nutritional value of rapeseed meal, and can effectively solve the problems in the background technology.

[0007] The present invention is achieved through the following technical solutions: A method for degrading anti-nutritional factors of rapeseed meal by probiotic fermentation, comprising the following steps: S1, inoculating Aspergillus niger, Saccharomyces cerevisiae, Bacillus Velez, and Lactobacillus paracasei into liquid culture medium respectively, and performing liquid fermentation to obtain Aspergillus niger fermentation seed liquid, Saccharomyces cerevisiae fermentation seed liquid, Bacillus Velez fermentation seed liquid, and Lactobacillus paracasei fermentation seed liquid; S2, inoculating the Aspergillus niger fermentation seed liquid into rapeseed meal, and performing aerobic solid-state fermentation; and then inoculating the Bacillus Velez fermentation seed liquid, Saccharomyces cerevisiae fermentation seed liquid, and Lactobacillus paracasei fermentation seed liquid into the rapeseed meal, and performing anaerobic solid-state fermentation to obtain a fermented rapeseed meal semi-finished product; S3, drying the fermented rapeseed meal semi-finished product to obtain a fermented rapeseed meal finished product.

[0008] A further improvement of the present invention is: In S1, the Aspergillus niger and Saccharomyces cerevisiae on the flat solid culture medium are inoculated into the YPD liquid culture medium respectively, and cultured at 28-30°C and 150-180rpm in a shaking incubator for 20-30 hours to obtain the Aspergillus niger fermentation seed liquid and the Saccharomyces cerevisiae fermentation seed liquid; and / or, inoculating the Bacillus Veleziti on the flat solid culture medium into LB liquid culture medium, culturing at 33-37° C. and 150-200 rpm in a shaking incubator for 15-20 h to obtain a fermentation seed liquid of Bacillus Veleziti; And / or, the Lactobacillus paracasei on the flat solid culture medium is inoculated into the MRS liquid culture medium, and cultured in a shaking table at 28-33° C. and 150-200 rpm for 15-20 h to obtain the Lactobacillus paracasei fermentation seed liquid.

[0009] Furthermore, the Aspergillus niger is cultured in a shaking table at 30°C and 150 rpm for 30 h; and / or, the brewer's yeast is cultured at 28° C. and 180 rpm in a shaking incubator for 20 h; and / or, the Bacillus balestrogens is cultured in a shaking incubator at 37° C. and 180 rpm for 16 h; And / or, the Lactobacillus paracasei is cultured in a shaking incubator at 30° C. and 160 rpm for 18 h.

[0010] A further improvement of the present invention is: In S2, the fermented Aspergillus niger seed liquid is inoculated into rapeseed meal, the inoculation amount is 10-18%, and the bacterial biomass is 1×10 4 -1×10 6 CFU / g, adjust the water content to 40-60%, the fermentation temperature of aerobic fermentation to 32-35℃, and the fermentation time to 40-50 h; and / or, the bacterial biomass of the fermented seed liquid of Bacillus velez, the fermented seed liquid of Saccharomyces cerevisiae, and the fermented seed liquid of Lactobacillus paracasei are 3×10 6 -4×10 6 CFU / g, 5×10 5 -6×10 5 CFU / g, 1×10 7 -2×10 7 CFU / g, the fermentation temperature of anaerobic fermentation is 36-40℃, and the fermentation time is 55-70 h.

[0011] Furthermore, the inoculation amount of the Aspergillus niger fermentation seed liquid was 16%, and the bacterial biomass was 1×10 5 CFU / g, the moisture content was adjusted to 50%, the fermentation temperature was 33℃, and the fermentation time was 48 h.

[0012] Furthermore, the bacterial biomass of the fermented seed liquid of Bacillus velez, the fermented seed liquid of Saccharomyces cerevisiae, and the fermented seed liquid of Lactobacillus paracasei were 3.34×10 6 CFU / g, 5.34×10 5 CFU / g, 1.12×10 7 CFU / g, the fermentation temperature was 37 ℃, and the fermentation time was 65 h.

[0013] A further improvement of the present invention is: In S3, the drying temperature is 60°C.

[0014] A further embodiment of the present invention is: The invention discloses fermented rapeseed meal prepared by a method of degrading anti-nutritional factors of rapeseed meal through probiotic fermentation.

[0015] A further embodiment of the present invention is: Application of the fermented rapeseed meal in preparing crucian carp feed. Beneficial Effects

[0016] Compared with the prior art, the present invention has the following obvious advantages: 1. The present invention adopts a multi-strain step-by-step fermentation method, which can utilize the complex enzyme system of microorganisms during the fermentation process to degrade anti-nutritional factors such as glucosinolates, phytic acid, cellulose, etc. in rapeseed meal, and can also hydrolyze cell wall polysaccharides and crude protein, etc., making it easier for the body to absorb and improving the nutritional value of rapeseed meal.

[0017] Second, the present invention adopts aerobic and then anaerobic double-stage solid fermentation mode, and utilizes the environment of relatively low moisture and high ventilation volume during the aerobic fermentation stage to ensure the enzyme activity of microorganisms, while the high temperature and high humidity environment during the anaerobic fermentation stage can promote enzymolysis. At the same time, the products such as lactic acid bacteria with biological activity produced by the anaerobic fermentation metabolism of Lactobacillus paracasei are utilized to prevent the growth of miscellaneous bacteria in the material under acidic conditions.

[0018] 3. The content of total flavonoids and total phenolic active compounds of the fermented rapeseed meal biologically active substances prepared by the method provided by the present invention, as well as the DPPH free radical scavenging ability, hydroxyl free radical scavenging ability and Fe 3+ The antioxidant capacity such as reducing ability was significantly improved.

[0019] Fourth, the crude protein and soluble protein content of the fermented rapeseed meal prepared by the method provided by the present invention are increased, and it can be used as a protein feed raw material to replace part of fish meal, thereby reducing breeding costs. At the same time, fermented rapeseed meal added to crucian carp feed can significantly improve the growth indicators of crucian carp such as weight gain rate and protein efficiency; the body shape indicator intestine-body ratio is significantly increased; the antioxidant capacity of T-AOC, T-SOD and CAT in the liver of crucian carp itself is significantly improved, and the oxidative stress indicator MDA is reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 It is a bar graph showing the effect of single-bacteria and mixed-bacteria fermentation on the ammonia nitrogen content of rapeseed meal in Comparative Example 2; Figure 2 This is a bar chart showing the effect of single-bacteria and mixed-bacteria fermentation on the degradation rate of rapeseed meal glucosinolates in Comparative Example 2. DETAILED DESCRIPTION

[0021] The present invention is described in detail below in conjunction with embodiments.

[0022] Aspergillus niger, Bacillus velez, Saccharomyces cerevisiae, and Lactobacillus paracasei used in the examples are all preserved in the Jiangsu Provincial Key Laboratory of Probiotic Preparations. Example 1

[0023] (1) The Aspergillus niger on the plate solid culture medium was inoculated into the YPD liquid culture medium, and the culture was shaken at 28°C and 160 rpm for 28 h to obtain the Aspergillus niger fermentation seed liquid; the Saccharomyces cerevisiae on the plate solid culture medium was inoculated into the YPD liquid culture medium, and the culture was shaken at 25°C and 190 rpm for 18 h to obtain the Saccharomyces cerevisiae fermentation seed liquid; the Bacillus veleis on the plate solid culture medium was inoculated into the LB liquid culture medium, and the culture was shaken at 35°C and 180 rpm for 20 h to obtain the Bacillus veleis fermentation seed liquid; the Lactobacillus paracasei on the plate solid culture medium was inoculated into the MRS liquid culture medium, and the culture was shaken at 28°C and 150 rpm for 17 h to obtain the Lactobacillus paracasei fermentation seed liquid.

[0024] (2) The fermented Aspergillus niger seed liquid was inoculated into rapeseed meal with an inoculation rate of 12% and a bacterial biomass of 0.8×10 5 CFU / g, the water content was adjusted to 45%, aerobic solid fermentation, fermentation temperature was 30℃, and fermentation time was 50 h; then, the fermentation seed liquid of Bacillus Velez, the fermentation seed liquid of Saccharomyces cerevisiae, and the fermentation seed liquid of Lactobacillus paracasei were inoculated for anaerobic solid fermentation, and the biomass of the bacteria was 3×10 6 CFU / g, 5×10 5 CFU / g, 0.8×10 7 CFU / g, fermentation temperature was 35℃, fermentation time was 75 h, and the fermented rapeseed meal semi-finished product was obtained.

[0025] (3) Drying the fermented rapeseed meal semi-finished product at 60° C. to obtain the fermented rapeseed meal finished product. Example 2

[0026] (1) The Aspergillus niger on the plate solid culture medium was inoculated into the YPD liquid culture medium, and the culture was shaken at 30°C and 150 rpm for 30 h to obtain the Aspergillus niger fermentation seed liquid; the Saccharomyces cerevisiae on the plate solid culture medium was inoculated into the YPD liquid culture medium, and the culture was shaken at 28°C and 180 rpm for 20 h to obtain the Saccharomyces cerevisiae fermentation seed liquid; the Bacillus veleis on the plate solid culture medium was inoculated into the LB liquid culture medium, and the culture was shaken at 37°C and 180 rpm for 16 h to obtain the Bacillus veleis fermentation seed liquid; the Lactobacillus paracasei on the plate solid culture medium was inoculated into the MRS liquid culture medium, and the culture was shaken at 30°C and 160 rpm for 18 h to obtain the Lactobacillus paracasei fermentation seed liquid.

[0027] (2) The fermented seed liquid of Aspergillus niger was inoculated into rapeseed meal with an inoculation rate of 15% and a bacterial biomass of 1×10 5CFU / g, the water content was adjusted to 50%, aerobic solid fermentation, fermentation temperature was 33℃, and fermentation time was 48 h; then, the fermentation seed liquid of Bacillus Velez, the fermentation seed liquid of Saccharomyces cerevisiae, and the fermentation seed liquid of Lactobacillus paracasei were inoculated for anaerobic solid fermentation, the inoculation ratio was 1:1:1, the inoculation amount was 20%, and the bacterial biomass was 3.34×10 6 CFU / g, 5.34×10 5 CFU / g, 1.12×10 7 CFU / g, fermentation temperature was 37 ℃, fermentation time was 65 h, and the fermented rapeseed meal semi-finished product was obtained.

[0028] (3) Drying the fermented rapeseed meal semi-finished product at 60° C. to obtain the fermented rapeseed meal finished product.

[0029] Comparative Example 1 The rapeseed meal has a moisture content of 50% and is not inoculated with any bacteria.

[0030] The rapeseed meal obtained by the three methods of Examples 1, 2 and Comparative Example 1 was tested to detect the nutritional components, anti-nutritional factors, active substances and antioxidant activities. The results are shown in Tables 1-3 below.

[0031] Table 1 Various nutrients

[0032] Table 2 Various anti-nutritional factors

[0033] Table 3 Active substances and antioxidant activity

[0034] Conclusion: The method provided by the present invention can significantly increase the content of key nutrients in rapeseed meal through two-step solid-state fermentation with mixed bacteria. Compared with the unfermented rapeseed meal (Comparative Example 1), the growth rates of crude protein, ammonia nitrogen, polypeptides, soluble protein, and reducing sugar in the fermented rapeseed meal obtained in Example 2 were 9.93%, 1247.92%, 451.85%, 211.44%, and 78.70%, respectively. At the same time, the content of active substances such as flavonoids and total phenols was also significantly improved, increasing by 172% and 220.76%, respectively. In addition, the method provided by the present invention also successfully degraded the anti-nutritional components in rapeseed meal, such as glucosinolates, NDF, ADF, and ADL, with degradation rates of 100%, 42.05%, 39.99%, and 49.67%, respectively. In this process, the antioxidant activity of rapeseed meal, the ability to scavenge various free radicals, and Fe 3+ The reducing capacity is significantly higher than that of unfermented rapeseed meal.

[0035] Comparative Example 2: Effects of single-bacteria and mixed-bacteria fermentation on the nutritional value and anti-nutritional factors in rapeseed meal (1) The Aspergillus niger on the plate solid culture medium was inoculated into the YPD liquid culture medium, and the culture was shaken at 30°C and 150 rpm for 30 h to obtain the Aspergillus niger fermentation seed liquid; the Saccharomyces cerevisiae on the plate solid culture medium was inoculated into the YPD liquid culture medium, and the culture was shaken at 28°C and 180 rpm for 20 h to obtain the Saccharomyces cerevisiae fermentation seed liquid; the Bacillus veleis on the plate solid culture medium was inoculated into the LB liquid culture medium, and the culture was shaken at 37°C and 180 rpm for 16 h to obtain the Bacillus veleis fermentation seed liquid; the Lactobacillus paracasei on the plate solid culture medium was inoculated into the MRS liquid culture medium, and the culture was shaken at 30°C and 160 rpm for 18 h to obtain the Lactobacillus paracasei fermentation seed liquid.

[0036] (2) Four fermentation seed liquids of Aspergillus niger, Bacillus Velez, Saccharomyces cerevisiae, and Lactobacillus paracasei were inoculated into rapeseed meal for single-bacteria, double-bacteria, triple-bacteria, and quadruple-bacteria fermentation, respectively, and the groups were as follows: Single bacteria fermentation (4 groups): single Bacillus velezensis fermentation seed liquid group; single Saccharomyces cerevisiae fermentation seed liquid group; single Lactobacillus paracasei fermentation seed liquid group; single Aspergillus niger fermentation seed liquid group.

[0037] Double-bacteria fermentation (5 groups): Bacillus Velez and Saccharomyces cerevisiae fermentation seed liquid group; Bacillus Velez and Lactobacillus paracasei fermentation seed liquid group; Bacillus Velez and Aspergillus niger fermentation seed liquid group; Saccharomyces cerevisiae and Lactobacillus paracasei fermentation seed liquid group; Saccharomyces cerevisiae and Aspergillus niger fermentation seed liquid group.

[0038] Three-bacteria fermentation (Group 1): Bacillus velez, Saccharomyces cerevisiae, and Lactobacillus paracasei fermentation seed liquid group.

[0039] Four-bacteria fermentation (5 groups): one-step fermentation group of Aspergillus niger, Bacillus Velez, Saccharomyces cerevisiae, and Lactobacillus paracasei fermentation seed solution; two-step fermentation group of Aspergillus niger, Bacillus Velez, Saccharomyces cerevisiae, and Lactobacillus paracasei fermentation seed solution aerobic first and then anaerobic; two-step fermentation group of Aspergillus niger, Bacillus Velez, Saccharomyces cerevisiae, and Lactobacillus paracasei fermentation seed solution anaerobic first and then aerobic; two-step aerobic fermentation group of Aspergillus niger, Bacillus Velez, Saccharomyces cerevisiae, and Lactobacillus paracasei fermentation seed solution; two-step anaerobic fermentation group of Aspergillus niger, Bacillus Velez, Saccharomyces cerevisiae, and Lactobacillus paracasei fermentation seed solution.

[0040] The ratios of double bacteria, triple bacteria, and quadruple bacteria were 1:1, 1:1:1, and 1:1:1:1, respectively, the inoculation amount was 20%, the moisture content was adjusted to 50%, the fermentation temperature was 33°C, the fermentation time was 96 h, and the fermentation time for the two steps in the step fermentation test was 48 h, obtaining the fermented rapeseed meal semi-finished product.

[0041] (3) Drying the fermented rapeseed meal semi-finished product grouped as above at 60° C. to obtain the fermented rapeseed meal finished product.

[0042] Taking the ammonia nitrogen content as the nutritional value index and the glucosinolate degradation rate as the anti-nutritional factor degradation index, the fermented rapeseed meal products of each group in Comparative Example 2 were investigated. The results are shown in Figure 1 and Figure 2 .

[0043] Conclusion: The two-step fermentation group of Aspergillus niger, Bacillus Velez, Saccharomyces cerevisiae and Lactobacillus paracasei fermented seed liquid, first aerobic and then anaerobic, has the highest ammonia nitrogen content and glucosinolate degradation rate and the best effect. That is, the Aspergillus niger fermented seed liquid was first aerobic fermented for 48 hours and then inoculated with Bacillus Velez, Saccharomyces cerevisiae and Lactobacillus paracasei fermented seed liquid for 48 hours for best effect.

[0044] Example 3: Effect of fermented rapeseed meal prepared by the method provided by the present invention on the growth of crucian carp (1) The crucian carp samples were obtained from fry provided by the Xingfu Mandarin Fish Breeding Cooperative in Chahe Town, Hongze District, Huai'an City, Jiangsu Province. After being cultured with conventional market feed for one and a half weeks, the fry were fasted for 24 hours, and fry with similar weight and size were evenly placed in five breeding ponds, with 30 fish in each pond. At the same time, to ensure the health of the fish and maintain environmental hygiene, the crucian carp were disinfected with 3% salt water for 5 minutes before being released.

[0045] (2) Five isonitrogenous test feed groups were prepared by replacing 0%, 20%, 40%, 60% and 80% of fish meal with fermented rapeseed meal. First, all raw materials were thoroughly crushed and passed through a 60-mesh sieve and weighed according to a specific formula. Then, these raw materials were gradually mixed, an appropriate amount of distilled water was added, and then granulated with a granulator to a particle size of 2 mm. Finally, they were placed in a 60°C oven for drying and stored in a cool place.

[0046] (3) During the 48-day experiment, crucian carp were divided into 5 experimental groups, each with a pool as one test pond. Each group had an initial population of 30 crucian carp with an average body weight of 59.08±1.23 g. Each test pond was fed three times a day at 9:00, 13:00, and 17:00, ensuring that each feeding was completed within 10 minutes. The crucian carp's feeding status was then checked after 1 hour.

[0047] The effects of each group of feed on the growth index, body index, liver antioxidant performance index and nutritional index of the sample crucian carp were examined respectively. The results are shown in Tables 4 to 7 below.

[0048] Table 4 Effects of fermented rapeseed meal replacing fish meal on growth indicators of crucian carp

[0049] Table 5 Effects of fermented rapeseed meal replacing fish meal on the body parameters of crucian carp

[0050] Table 6 Effects of fermented rapeseed meal replacing fish meal on antioxidant performance indices of crucian carp liver

[0051] Table 7 Effects of fermented rapeseed meal replacing fish meal on the nutritional indexes of crucian carp

[0052] Conclusion: In the 48-day crucian carp breeding experiment, the fermented rapeseed meal was used to replace 0%, 20%, 40%, 60% and 80% of the fish meal feed. Compared with the control feed, the experimental feed can improve the growth indexes of crucian carp such as feed coefficient, weight gain rate, specific growth rate, daily feeding rate, etc.; there are no significant differences in body indicators such as liver-body ratio, intestine-body ratio and fatness; it significantly improves the antioxidant capacity of T-AOC, T-SOD and CAT in the liver of crucian carp itself, and reduces the oxidative stress index MDA; at the same time, there is no significant difference in the content of ammonia nitrogen and nitrite in the water body compared with the control feed group. In summary, in this experiment, the optimal replacement amount of fermented rapeseed meal is 40%.

[0053] The above embodiments are only for illustrating the technical concept and features of the present invention, and their purpose is to enable people familiar with the technology to understand the content of the present invention and implement it accordingly, and they cannot be used to limit the protection scope of the present invention. Any equivalent transformation or modification made according to the spirit of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for degrading anti-nutritional factors of rapeseed meal by probiotic fermentation, characterized in that: The following steps are involved: S1, inoculating Aspergillus niger, Saccharomyces cerevisiae, Bacillus Velez, and Lactobacillus paracasei into liquid culture medium respectively, and performing liquid fermentation to obtain Aspergillus niger fermentation seed liquid, Saccharomyces cerevisiae fermentation seed liquid, Bacillus Velez fermentation seed liquid, and Lactobacillus paracasei fermentation seed liquid; S2, inoculating the Aspergillus niger fermentation seed liquid into rapeseed meal, and performing aerobic solid-state fermentation; and then inoculating the Bacillus Velez fermentation seed liquid, Saccharomyces cerevisiae fermentation seed liquid, and Lactobacillus paracasei fermentation seed liquid into the rapeseed meal, and performing anaerobic solid-state fermentation to obtain a fermented rapeseed meal semi-finished product; S3, drying the fermented rapeseed meal semi-finished product to obtain a fermented rapeseed meal finished product.

2. The method for degrading anti-nutritional factors of rapeseed meal by probiotic fermentation according to claim 1, characterized in that: In S1, the Aspergillus niger and Saccharomyces cerevisiae on the flat solid culture medium are inoculated into the YPD liquid culture medium respectively, and cultured at 28-30°C and 150-180rpm in a shaking incubator for 20-30 hours to obtain the Aspergillus niger fermentation seed liquid and the Saccharomyces cerevisiae fermentation seed liquid; and / or, inoculating the Bacillus Veleziti on the flat solid culture medium into LB liquid culture medium, culturing at 33-37° C. and 150-200 rpm in a shaking incubator for 15-20 h to obtain a fermentation seed liquid of Bacillus Veleziti; And / or, the Lactobacillus paracasei on the flat solid culture medium is inoculated into the MRS liquid culture medium, and cultured in a shaking table at 28-33° C. and 150-200 rpm for 15-20 h to obtain the Lactobacillus paracasei fermentation seed liquid.

3. The method for degrading anti-nutritional factors of rapeseed meal by probiotic fermentation according to claim 2, characterized in that: The Aspergillus niger was cultured at 30°C and 150 rpm in a shaking incubator for 30 h; and / or, the cerevisiae yeast is cultured at 28° C. and 180 rpm in a shaking incubator for 20 h; and / or, the Bacillus balestrogens is cultured in a shaking incubator at 37° C. and 180 rpm for 16 h; And / or, the Lactobacillus paracasei is cultured in a shaking incubator at 30° C. and 160 rpm for 18 h.

4. The method for degrading anti-nutritional factors of rapeseed meal by probiotic fermentation according to claim 1, characterized in that: In S2, the fermented Aspergillus niger seed liquid is inoculated into rapeseed meal, the inoculation amount is 10-18%, and the bacterial biomass is 1×10 4 -1×10 6 CFU / g, adjust the water content to 40-60%, the fermentation temperature of aerobic fermentation to 32-35℃, and the fermentation time to 40-50 h; and / or, the bacterial biomass of the fermented seed liquid of Bacillus velez, the fermented seed liquid of Saccharomyces cerevisiae, and the fermented seed liquid of Lactobacillus paracasei are 3×10 6 -4×10 6 CFU / g, 5×10 5 -6×10 5 CFU / g, 1×10 7 -2×10 7 CFU / g, the fermentation temperature of anaerobic fermentation is 36-40℃, and the fermentation time is 55-70 h.

5. The method for degrading anti-nutritional factors of rapeseed meal by probiotic fermentation according to claim 4, characterized in that: The inoculation amount of the Aspergillus niger fermentation seed liquid was 16%, and the bacterial biomass was 1×10 5 CFU / g, the moisture content was adjusted to 50%, the fermentation temperature was 33℃, and the fermentation time was 48 h.

6. The method for degrading anti-nutritional factors of rapeseed meal by probiotic fermentation according to claim 4, characterized in that: The bacterial biomass of the fermented seed liquid of Bacillus velez, the fermented seed liquid of Saccharomyces cerevisiae, and the fermented seed liquid of Lactobacillus paracasei were 3.34×10 6 CFU / g, 5.34×10 5 CFU / g, 1.12×10 7 CFU / g, the fermentation temperature was 37 ℃, and the fermentation time was 65 h.

7. The method for degrading anti-nutritional factors of rapeseed meal by probiotic fermentation according to claim 1, characterized in that: In S3, the drying temperature is 60°C.

8. Fermented rapeseed meal obtained by the method for degrading anti-nutritional factors of rapeseed meal by probiotic fermentation as claimed in any one of claims 1 to 7.

9. Use of the fermented rapeseed meal as claimed in claim 8 in preparing crucian carp feed.

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