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September 10, 2025FoodsOpen Access

Study on the Modification of Dietary Fiber and Degradation of Zearalenone in Corn Germ Meal by Solid-State Fermentation with Bacillus subtilis K6

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Authors

JLJiahao LiKLKailong LiLTLeung Tang

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Overview

This study demonstrates improved dietary fiber in corn germ meal, associated with zearalenone degradation, suggesting industrial application potential.

Key Points

  • The zearalenone degradation rate reached 96.27%, and SDF yield increased from 9.47% to 20.11%.
  • Optimal fermentation occurred at 36.5 °C and 65 hours, significantly affecting dietary fiber properties.
  • Bacillus subtilis K6 effectively modified dietary fiber, improving water-holding and oil-holding capacities.
  • This research supports efficient detoxification and resource utilization of corn by-products for industrial applications.

Cite This Study

Li et al. (2025) studied this question.

synapsesocial.com/papers/68c23e02b210217d6478fe86https://doi.org/10.3390/foods14152680
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Also Consider

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

  1. 1Green Solutions for Food Safety: The Emerging Applications of Zearalenone-Degrading Enzymes2025
  2. 2Biodegradation of Zearalenone by a Novel Bacillus Strain X13 Isolated from Volcanic Rock Soil Using the Mycotoxin as the Sole Carbon Source2025
  3. 3Co‐Fermentation of Defatted <i>Zanthoxylum bungeanum</i> Seeds by <i>Lactobacillus casei</i> and <i>Saccharomyces cerevisiae</i> Achieves Complete Alkylamide Degradation and Nutritional Enhancement2025
  4. 4Improvement of feed nutritional value of sprayed corn bran through two‐stage solid‐state fermentation by non‐protein nitrogen utilization microorganisms2025
  5. 5Modification of cellulosic dietary fiber and comparison of its physicochemical and functional properties2025