Improving nutritional quality and aflatoxin detoxification of peanut meal by co-fermentation with Weizmannia coagulans, Bacillus subtilis, and supplemented enzymes.

ABSTRACT:

Background

Peanut meal, a high-protein agricultural by-product, faces challenges as animal feed due to anti-nutritional factors, poor protein digestibility, aflatoxin contamination, and imbalanced amino acids. Microbial fermentation is one of the most effective methods to reduce anti-nutritional factors and enhance the nutritional value of peanut meal. Compared to single-strain fermentation, microbial-enzyme co-fermentation exhibits enhanced degradation efficiency, accelerates nutrient release, improves product safety by reducing mycotoxins and anti-nutritional factors, enhances sensory properties, and increases fermentation consistency and stability. However, research on microbial-enzyme co-fermentation of peanut meal remains limited, particularly regarding the co-fermentation of

SUBMITTER: Chen Y 

PROVIDER: S-EPMC12362912 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature