This invention provides a strain of *
Lactobacillus fermentatus* and its applications, belonging to the field of microbial technology. The *
Lactobacillus fermentatus* strain is named *
Lactobacillus fermentatus* JMS-ZY and is deposited at the China General
Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 37637. This invention also provides the application of this strain in reducing xanthophoretic compounds in Sichuan pepper seed
meal. Specifically, activated *Lactobacillus fermentatus* JMS-ZY seed culture is inoculated into raw Sichuan pepper seed
meal, and the
moisture content and
inoculation amount are adjusted.
Solid-state
fermentation is carried out at a suitable temperature. After
fermentation, the product is dried and pulverized to obtain Sichuan pepper seed
meal with low xanthophoretic
flavor. This invention utilizes a specific *Lactobacillus fermentatus* strain for
solid-state
fermentation of Sichuan pepper seed meal, which can effectively degrade xanthophoretic compounds, thereby improving the
palatability of the Sichuan pepper seed meal and increasing its
utilization rate as a feed ingredient. This method is simple, green, and safe, providing a new approach for the
resource utilization of Sichuan pepper seed meal.