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September 5, 2025Journal of Food Science

Co‐Fermentation of Defatted Zanthoxylum bungeanum Seeds by Lactobacillus casei and Saccharomyces cerevisiae Achieves Complete Alkylamide Degradation and Nutritional Enhancement

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Authors

CLCheng LiangBHBo HuangWYWei Yuan

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Overview

Mixed microbial fermentation completely removes alkylamides in Zanthoxylum bungeanum seeds, highlighting nutritional benefits.

Key Points

  • Complete alkylamide degradation occurred within three days through mixed-strain fermentation.
  • Optimized fermentation increased crude protein to 14.75 mg BSA/g DW and enhanced total phenols.
  • In vitro digestion demonstrated a protein digestibility of 50.98%, revealing 17 amino acids present.
  • Findings support microbial fermentation for transforming Zanthoxylum bungeanum seeds into sustainable animal feed.

Cite This Study

Liang et al. (2025) studied this question.

synapsesocial.com/papers/68c239e5b210217d6477e8dahttps://doi.org/10.1111/1750-3841.70512
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Degradation of alkaloids and alkylamides in Zanthoxylum bungeanum meal by lactic acid bacteria via solid-state fermentation2025
  2. 2Study on the Modification of Dietary Fiber and Degradation of Zearalenone in Corn Germ Meal by Solid-State Fermentation with Bacillus subtilis K62025
  3. 3Optimized Co-Fermentation of Seed Melon and Z. bungeanum Seed Meal with Saccharomyces cerevisiae L23: Valorization into Functional Feed with Enhanced Antioxidant Activity2025
  4. 4Probiotic Fermentation: A Strategy to Induce the Significant Amplification of Phenolics and Bioactivity in Milk Thistle Seeds2026
  5. 5Valorization of soybean meal to produce high-protein animal feed and value-added products using a new strain of Sureobasidium pullulans2025