Fermentation of Sainfoin Seed Flour with <i>Saccharomyces boulardii</i>: Effects on Total Dietary Fiber, Anti-Nutrients, Antimicrobial Activity, and Bioaccessibility of Bioactive Compounds

Fermentation of Sainfoin Seed Flour with <i>Saccharomyces boulardii</i>: Effects on Total Dietary Fiber, Anti-Nutrients, Antimicrobial Activity, and Bioaccessibility of Bioactive Compounds

This study investigates the effects of fermentation on sainfoin seed flour using <i>Saccharomyces boulardii</i> for total dietary fiber (TDF) content, anti-nutritional profiles (including phytates, tannins, saponins, and trypsin inhibitors), and bioactive compounds. It also focused on as...

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Bibliographic Details
Main Authors: Havva Polat Kaya, Burcu Kaya, Necati Barış Tuncel, Gulay Ozkan, Esra Capanoglu, Seedhabadee Ganeshan, Mehmet Caglar Tulbek
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Microorganisms
Subjects:
sainfoin seed flour
fermentation
<i>Saccharomyces boulardii</i>
anti-nutrients
antioxidants
bioaccessibility
Online Access:https://www.mdpi.com/2076-2607/13/6/1421
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https://www.mdpi.com/2076-2607/13/6/1421

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