Improving nutritional quality and aflatoxin detoxification of peanut meal by co-fermentation with Weizmannia coagulans, Bacillus subtilis, and supplemented enzymes
The study indicates that microbial-enzyme co-fermentation involving W. coagulans effectively reduces anti-nutritional factors in peanut meal while enhancing its nutritional value. These findings provide a sustainable approach to transforming peanut meal into high-value animal feed, offering a practical solution to address the protein feed supply gap. Further validation via animal trials is necessary to evaluate its efficacy as a replacement for conventional protein feed sources.
Authors
- Weiwei Dong (ORCID: https://orcid.org/0009-0002-1786-3761)
- Nan Peng (ORCID: https://orcid.org/0000-0002-1637-6729)
- Shumiao Zhao (ORCID: https://orcid.org/0000-0001-6047-8880)
- Lan Zou (ORCID: https://orcid.org/0000-0003-2443-0817)
- Yuanliang Hu (ORCID: https://orcid.org/0000-0003-3630-8253)
- Hao Huang (ORCID: https://orcid.org/0000-0001-7346-7056)
- Yunxiang Liang (ORCID: https://orcid.org/0000-0001-5276-1459)
- Jun Liu (ORCID: https://orcid.org/0000-0002-9437-7671)
- Dan Li (ORCID: https://orcid.org/0000-0002-3670-4056)
- Youwei Chen
- Xiang Yu
- Yanli Feng (ORCID: https://orcid.org/0000-0002-8446-9767)
- W. Yu
Institutions
- Huazhong Agricultural University (CN)
- Hubei Polytechnic University (CN)
- Hubei Normal University (CN)
Publication Details
- Journal
- Microbial Cell Factories
- Published
- 2025-08-19
- DOI
- https://doi.org/10.1186/s12934-025-02816-8
- Citations
- 1
- Primary Topic
- Peanut Plant Research Studies
- Type
- article
- Field-Weighted Citation Impact
- 1.75