Effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and their co-cultures on physicochemical, microbiological and functional properties of canola meal (CM) were investigated. Fibre fractions, in vitro enzyme protein digestion, protein molecular distribution and colour attributes were also evaluated. Samples did not differ in their proximate composition except in soluble carbohydrate (glucose) and starch. The microbiological counts of the fermented meals were higher than that of the unfermented CM. Phytic acid content and total glucosinolates reduced (p < 0.05) in the fermented meals. SSF reduced the protein molecular weight of CM, colour attributes, but increased water absorption capacity, swelling index and swelling capacity. Therefore, the study indicated that SSF of CM with A. sojae, A. ficuum and their co-cultures can improve the physicochemical, microbiological and functional properties of CM. Solid-state fermented CM is a promising ingredient and can find potential industrial applications in the development of novel nutritious food and feed products.

研究了大豆曲霉，黄曲霉及其共培养物对双低菜粕（CM）理化，微生物学和功能特性的固态发酵（SSF）的影响。体外纤维部分还评估了酶蛋白消化，蛋白分子分布和颜色属性。除了可溶性碳水化合物（葡萄糖）和淀粉外，样品的主要成分没有差异。发酵粉的微生物计数高于未发酵的CM。发酵粉中的植酸含量和总芥子油苷含量降低（p <0.05）。SSF降低了CM的蛋白质分子量，颜色属性，但是增加了吸水能力，溶胀指数和溶胀能力。因此，研究表明CM的与SSF酱油曲霉，的A.ficuum它们的共培养可以改善CM的理化，微生物和功能特性。固态发酵CM是一种很有前途的成分，可以在开发新型营养食品和饲料产品中找到潜在的工业应用。