Li Chenman, Kong Qing, Mou Haijin, Jiang Yun, Du Yongli, Zhang Fang
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China.
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong, China.
Bioresour Technol. 2021 Jun;330:124944. doi: 10.1016/j.biortech.2021.124944. Epub 2021 Mar 11.
Zanthoxylum bungeanum meal (ZBM) is the by-product of Z. bungeanum seeds after pressing. It is restricted as a feed additive because it contains stimulating and potentially harmful substances, which are alkylamides and alkaloids. This study described the use of Lactobacillus paracasei and L. acidipiscis isolated from ZBM in solid-state fermentation of ZBM to reduce the concentration of undesirable alkylamides and alkaloids. By optimizing the substrate and fermentation conditions, the minimum contents of alkylamide and alkaloid were 2.96 and 3.20 mg/g, and the degradation rates reached 51.86% and 39.59%, respectively. Moreover, the biotransformation pathways of hydroxyl-α-sanshool and chelerythrine were established by identifying the metabolites. Bacterial diversity was shift significantly, and the relative abundance of Lactobacillus increased from 0.10% to 99.0% after fermentation. In conclusion, this study introduced a reliable strategy for processing ZBM as a feed additive.
花椒粕（ZBM）是花椒籽压榨后的副产品。由于其含有刺激性和潜在有害物质（烷基酰胺和生物碱），它被限制用作饲料添加剂。本研究描述了从花椒粕中分离出的副干酪乳杆菌和嗜酸乳杆菌在花椒粕固态发酵中用于降低不良烷基酰胺和生物碱浓度的应用。通过优化底物和发酵条件，烷基酰胺和生物碱的最低含量分别为2.96和3.20毫克/克，降解率分别达到51.86%和39.59%。此外，通过鉴定代谢产物确定了羟基-α-山椒素和白屈菜红碱的生物转化途径。细菌多样性发生了显著变化，发酵后乳杆菌的相对丰度从0.10%增加到99.0%。总之，本研究引入了一种将花椒粕加工成饲料添加剂的可靠策略。
