Table 2.

Different biological methods used to improve the quality of rapeseed meal and its effect evaluations

Modes	Enzymes	Microorganisms	Conditions	Evaluations of nutrition	References
Enzyme	Alcalase, flavourzyme		Alcalase: 50 ℃, 1 h, then flavourzyme: 2 h	After digestion by flavourzyme, DH increased to 30%, bitterness decreased by 60%	Xue et al. (2009a, b)
	Alcalase		Ultrasonic, then Alcalase	The protein hydrolysis rate of rapeseed was increased	Jin et al. (2016)
	Cellulase, pectinolytic, xylanolytic		Cellulase and xylanase: 50 ℃, pectinase a: 30 ℃ and pH 5.5, 48 h	The extraction rate of protein increased by 73% and 58%, respectively, which significantly improved the decomposition of polysaccharide	Rommi et al. (2014)
	Cellulase, pectinase		cellulase, two pectinase and alkaline	Increased the degradation of fibre in RSM	Long et al. (2020)
	Hemicellulase, pepsin, papain, trypsin, ficin		40 ℃ for 6 h	Antinutritional factors decreased significantly, improving the solubility of nitrogen	Mahajan and Dua (1998)
	Phytase		24 h solid fermentation at 30℃ under anaerobic conditions	Degrades more than 80% of carbohydrates, 30% of lignin and 45% of total GLS, significantly improve its nutrition	Drażbo et al. (2020)
	Phytase		75 ℃ and pH 12.5	Phytic acids are decreased by about 25%	Rodrigues et al. (2017)
	Xylanase		Direct addition of enzymes	Significantly increased ileum digestibility and total digestibility of nutrients	Fang et al. (2007)
Microorganisms		Aspergillus niger	After mixing 80% RSM and 20% wheat bran, Aspergillus Niger fermented for 72 h	The small peptide is 2.26 times larger than the unfermented RSM. The decomposition rates of antinutritional substrates such as neutral fibre (NDF), GLS, isothiocyanates, oxazolidinone and phytic acid, were increased by 13.47, 43.07, 55.64, 44.68 and 86.09%	Vig et al. (2001)
		Aspergillus terreus, Lichtheimia sp. JN3C, Yeast	Solid-state fermentation for 96 h	The degradation rate of crude fibre, phytic acid, total GLS and protein was 66.2%, 28.3%, 98% and 27.4%	Wang et al. (2012)
		Aureobasidium, pullulans, A. pullulans, Trichoderma reesei, Fusarium venenatum, Pichia kudriavzevii and Mucor circinelloides	Solid fermentation	The content of protein increased greatly, and the content of GLS decreased significantly	Croat et al. (2016)
		Bacillus subtilis	Inoculation amount is 5% (v/v), fermentation temperature is 28℃, pH 7.0, 12 h	Significantly promote the production of iturin A, and the content of main antinutritional factors are greatly reduced	Jin et al. (2014)
		Bacillus subtilis, Lactobacillus fermentum	Lactobacillus fermentum and Bacillus subtilis were mixed at a ratio of 1:1 for fermentation	The content of isothiocyanate was significantly reduced and the nutrition was significantly improved	Xu et al. (2012)
		Bacillus subtilis, Enterococcus faecium, Lactobacillus, Saccharomyces cerevisiae,	Bacteria ratio of 1:1:1:1:1. rapeseed meal, wheat bran and 1% brown sugar was mixed for fermentation	Improve broiler performance, nutrient digestibility and rapeseed meal feeding amount, and maintain intestinal ecological health	Chiang et al. (2010)
		Less spore rhizopus	Solid fermentation	The contents of GS, OZT, PA and CF decreased by 43.1%, 34%, 42.4% and 25.5%, respectively	Vig et al. (2001)
		Lactobacillus	Adding wheat bran for fermentation	The solubility of protein, nitrogen, and phosphorus is significantly improved	Poulsen and Blaabjerg (2017)
		Lactic Acid Bacteria (Pediococcus acidilactici, Pediococcus pentosaceus, Lactobacillus plantarum)	Anaerobic solid fermentation	Improving the development of colonic mucosa and the maturity of intestinal flora of weaned piglets and maintain the intestinal health	Satessa et al. (2020)
		White-rot fungi (Trametes versicolor, Pleurotus ostreatus)	Solid fermentation	Both fungi can effectively decompose the antinutritional phenols in rapeseed meal	Tie et al. (2020)
		Rhizopus oligosporus sp-T3	Fermented for 40 h at 32 ℃, pH 5.0	84% of carbohydrates, 30% of lignin and other polyphenols and 47% of total GLS were degraded, significantly improved the nutritional value	Rozan et al. (1996)
Enzyme and microorganism	Acid proteinase	Aspergillus niger	Aspergillus niger solid-state fermentation (SSF). Then, After 48 h of fermentation at 30 ℃, enzymatic hydrolysis at 45 ℃ is 24 h	Can more effectively degrade the antinutritional factors	Tie et al. (2020)
	Laccase	Basidiomycota fungus, Trametes sp 48,424, yeast Saccharomyces cerevisiae	solid or liquid fermentation	It has obvious digestion effect on SE, and it is preliminarily	Niu et al. (2015)
	Lipase	Bacillus amyloliquefaciens CX-20	Adding 5% (v/v) exponential growth cells and lipase, 72 h	The amount of iturin A increased from 0.82 g/L to 1.14 g/L, which was 38.15% higher than that without lipase	Chen et al. (2019)