Liquid Microbial-Enzymatic Co-Fermentation of Walnut and Sesame Meals and Its Effects on Nutrient Digestibility in Growing Pigs.

ABSTRACT: This study first adopted a liquid microbial-enzymatic co-fermentation process to enhance the nutritional value of walnut meal (WM) and sesame meal (SM), and systematically evaluated its effect on the nutrient digestibility of growing pigs. WM and SM are two underutilized high-protein by-products, whose application is hindered by anti-nutritional tannin and fiber. Optimal fermentation parameters were determined via single-factor experiments and response surface methodology, utilizing a consortium of Lactobacillus I, Candida utilis, and protease. Fermentation significantly reduced tannin (39.41% in WM) and crude fibre (28.79% in WM), reduced tannin (18.67% in SM) and crude fibre (4.00% in SM), while elevating crude protein (10.63% in WM, 7.47% in SM) and acid-soluble protein in

SUBMITTER: Wu C 

PROVIDER: S-EPMC12838052 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature