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Theses

Valorisation du tourteau de colza par fermentation en milieu solide pour une application en alimentation animale

Abstract : Solid state fermentation (SSF) is a biotechnological process particularly well adapted to the treatment of vegetable biomass. This technology adjustable to industrial scale, is adapted to current challenges in animal nutrition by developing fermented products in order to improve the quality of raw materials from a nutritional and functional point of view. The work presented in this thesis considers these issues using rapeseed meal from the oil crushing industry.A first screening study highlighted several fungal strains based on their growth performance and protein enrichment (total and digestible) of the substrate. Levels similar to those of soybean meal, the main protein source in animal nutrition, have also been reached. An interesting biological activity was then reported in vitro on immune cells. To date, this way has never been investigated concerning solid state culture. The presence of fungal immunomodulatory compounds as β-glucan confers added value to the fermented product. Recently, there has been growing interest in natural immunomodulators as they represent an alternative to the use of antibiotics for growth promotion in food animal production. SSF process optimization improved the growth performance of the strain A. sojae and helped to determine the best strategy to maintain optimum growth conditions at larger scale in the deep-bed pre-pilot reactor. Complications related to the fine particle size of the rapeseed meal and the changes in microbiological quality during fermentation under non-sterile conditions were also identified and partially controlled by the process.
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Stéphanie Sutter. Valorisation du tourteau de colza par fermentation en milieu solide pour une application en alimentation animale. Sciences agricoles. Université Bourgogne Franche-Comté, 2017. Français. ⟨NNT : 2017UBFCK023⟩. ⟨tel-02420526⟩

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