ArticleFrontiers in nutrition2022
Enzymes and microorganisms jointly promote the fermentation of rapeseed cake.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Alternating Wetting and Drying Irrigation During Grain Filling Period Improves the Eating Quality and 2AP Content of Aromatic Rice.Plants (Basel, Switzerland) · 2026Article
- Advances in Solid-State Fermentation Technology for Oilseed Meal: Strain Selection, Fermentation Strategies, and High-Value Applications.Foods (Basel, Switzerland) · 2026Review
- Article
- Application of a native Weissella starter to modulate the microbiome, metabolome, and quality characteristics of fermented Ma bamboo shoots.World journal of microbiology & biotechnology · 2026Article
- Optimization of solid-state fermentation process of diets and its effects on growth performance and intestinal function in growing pigs.Animal microbiome · 2026Article
- Host-microbiome interplay supports heat stress resilience in zebu calves.Animal microbiome · 2026Article
- Changes in Phytochemical Compositions and Biological Activities After Fermentation According to the Harvest Periods of Mountain-Cultivated Ginseng Sprouts.Foods (Basel, Switzerland) · 2026Article
- Fermented soybean meal enhances soil health, rhizosphere microenvironment and tea quality via microbial and metabolite changes.Food chemistry: X · 2025Article
- Effects of Different Dietary Combinations on Blood Biochemical Indicators and Rumen Microbial Ecology in Wenshan Cattle.Microorganisms · 2024Article
- Enzymatic fermentation of rapeseed cake significantly improved the soil environment of tea rhizosphere.BMC microbiology · 2023Article
- Effects of raw and fermented rapeseed cake on ruminal fermentation, methane emission, and milk production in lactating dairy cows.Animal feed science and technology · 2023Article
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Authors and funding
13 authors.
Funding
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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
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