Co‐Fermentation of Defatted Zanthoxylum bungeanum Seeds by Lactobacillus casei and Saccharomyces cerevisiae Achieves Complete Alkylamide Degradation and Nutritional Enhancement

Zanthoxylum bungeanum seeds (ZBS), a nutrient-rich by-product, are underutilized in animal feed due to pungent alkylamides like hydroxy-α-sanshool. This study aimed to degrade alkylamides via microbial fermentation and enhance ZBS's nutritional value. Lactobacillus casei 37 and L. paracasei 01 achieved 48.85% alkylamide degradation, while mixed-strain fermentation eliminated them completely within three days. Optimized fermentation with L. casei 37 and Saccharomyces cerevisiae significantly increased crude protein (14.75 mg BSA/g DW), total phenols (6.03 mg GAE/g DW), and flavonoids (0.38 mg RE/g DW). In vitro digestion showed 50.98% protein digestibility (7.23 mg BSA/g DW) and identified 17 amino acids (7 essential), 4 organic acids, and 2 soluble sugars. Bioactive compounds peaked during digestion: total phenols (4.78 mg GAE/g DW) and flavonoids (0.3 mg RE/g DW). These findings demonstrate that microbial fermentation effectively removes alkylamides and enhances ZBS's functional properties, supporting its use as a sustainable animal feed.