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Conventional processing methods fail to address these limitations fully. This study developed a sequential process combining multi\u2010strain solid\u2010state fermentation (using\n                      <jats:italic>Aspergillus niger<\/jats:italic>\n                      ,\n                      <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                      , and\n                      <jats:italic>Bacillus subtilis<\/jats:italic>\n                      ) followed by enzymatic hydrolysis (MSSF\u2010EH) to improve walnut meal into a flavorful, nutritious, and functional ingredient.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Multi\u2010omics and sensory analyses revealed that multi\u2010strain solid\u2010state fermentation (MSSF) reduced bitterness and astringency significantly, while increasing sourness and enriching the overall aromatic profile with roasted, nutty, sweet, and vanilla notes. Physicochemical profiling demonstrated the synergistic degradation of phytic acid, tannins, and trypsin inhibitors, alongside a 4.3\u2010fold enrichment of lysine. Multi\u2010strain solid\u2010state fermentation followed by enzymatic hydrolysis triggered an increase in antioxidant capacity, driven by the liberation of phenolic monomers and short\u2010chain oligopeptides (4\u201310 residues).\n                      <jats:italic>In silico<\/jats:italic>\n                      screening of the peptidome identified 14 non\u2010toxic antimicrobial peptides such as DFAGW, WLVEDF, and FLADSFNLD.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Multi\u2010strain solid\u2010state fermentation followed by enzymatic hydrolysis effectively transformed walnut meal into a palatable, nutrient\u2010rich, and antioxidant\u2010active ingredient while generating potential antimicrobial peptides. This integrated bioprocessing strategy offers a sustainable approach for improving agro\u2010industrial by\u2010products into high\u2010value functional ingredients for food and feed applications. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71059","type":"journal-article","created":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T02:50:39Z","timestamp":1789959039000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Multi\u2010strain solid\u2010state fermentation combined with enzymatic hydrolysis modulates the nutritional value, flavor profile, and antioxidant capacity of walnut meal"],"prefix":"10.1002","author":[{"given":"Mengyu","family":"Yang","sequence":"first","affiliation":[{"name":"Key Laboratory of Agro\u2010Products Postharvest Handling of the Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Agri\u2010Food Resources and 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