{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,29]],"date-time":"2026-10-29T07:45:53Z","timestamp":1793259953515,"version":"4.5.0"},"reference-count":54,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2022,10,20]],"date-time":"2022-10-20T00:00:00Z","timestamp":1666224000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Primary Research and Development Plan of Jiangsu Province","award":["BE2020329"],"award-info":[{"award-number":["BE2020329"]}]},{"name":"Primary Research and Development Plan of Jiangsu Province","award":["BE2021337"],"award-info":[{"award-number":["BE2021337"]}]},{"name":"Primary Research and Development Plan of Jiangsu Province","award":["KYCX22_3701"],"award-info":[{"award-number":["KYCX22_3701"]}]},{"name":"Postgraduate Research and Practice Innovation Program of Jiangsu Province","award":["BE2020329"],"award-info":[{"award-number":["BE2020329"]}]},{"name":"Postgraduate Research and Practice Innovation Program of Jiangsu Province","award":["BE2021337"],"award-info":[{"award-number":["BE2021337"]}]},{"name":"Postgraduate Research and Practice Innovation Program of Jiangsu Province","award":["KYCX22_3701"],"award-info":[{"award-number":["KYCX22_3701"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Conventional fermentation of rapeseed meal has disadvantages such as sterilization requirement, high energy consumption and low efficiency, as well as poor action of single bacteria. To overcome these drawbacks, mixed-strain fermentation of unsterilized rapeseed meal was investigated. Mixed-fermentation of unsterilized rapeseed meal (ratio of solid\u2013liquid 1:1.2 g\/mL) using Bacillus subtilis, Pediococcus acidilactici and Candida tropicalis (at 40 \u00b0C, for 3 days, with inoculation amount of 15% (w\/w)) substantially increased the polypeptide content in rapeseed meal by 814.5% and decreased the glucosinolate content by 46.20%. The relationship between microbial diversity and physicochemical indicators showed that the improvement in polypeptide content was mainly caused by C. tropicalis (on the first day of fermentation) and B. subtilis (on the second day). Compared to raw rapeseed meal, the microbial diversity following the fermentation was significantly reduced, indicating that mixed-strain fermentation can inhibit the growth of miscellaneous bacteria. The study findings suggest that mixed-strain fermentation could be used to considerably increase the polypeptide content of unsterilized rapeseed meal, increasing the potential of rapeseed meal.<\/jats:p>","DOI":"10.3390\/foods11203285","type":"journal-article","created":{"date-parts":[[2022,10,20]],"date-time":"2022-10-20T20:35:55Z","timestamp":1666298155000},"page":"3285","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":24,"title":["Mixed-Strain Fermentation Conditions Screening of Polypeptides from Rapeseed Meal and the Microbial Diversity Analysis by High-Throughput Sequencing"],"prefix":"10.3390","volume":"11","author":[{"given":"Wei","family":"Huang","sequence":"first","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China"},{"name":"Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haining","family":"Xu","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China"},{"name":"Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiayin","family":"Pan","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China"},{"name":"Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunhua","family":"Dai","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China"},{"name":"Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Benjamin Kumah","family":"Mintah","sequence":"additional","affiliation":[{"name":"CSIR\u2014Food Research Institute, Accra P.O. Box M20, Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6109-9065","authenticated-orcid":false,"given":"Mokhtar","family":"Dabbour","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor P.O. Box 13736, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rong","family":"Zhou","sequence":"additional","affiliation":[{"name":"Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, 63 Chifeng Road, Yangpu District, Shanghai 200092, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ronghai","family":"He","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China"},{"name":"Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haile","family":"Ma","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China"},{"name":"Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,10,20]]},"reference":[{"key":"ref_1","first-page":"1","article-title":"Optimization of microbial solid-state fermentation conditions for polypeptide preparation from rapeseed meal","volume":"1","author":"Huang","year":"2022","journal-title":"J. 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