Impact of Co-Fermentation on the Soluble Pentosan, Total Phenol, Antioxidant Activity, and Flavor Properties of Wheat Bran

Impact of Co-Fermentation on the Soluble Pentosan, Total Phenol, Antioxidant Activity, and Flavor Properties of Wheat Bran

Most wheat bran in China is used as animal feed due to its coarse taste. However, fermentation can degrade cellulose in wheat bran, improving its taste and flavor. The effects of co-fermentation with <i>Lactiplantibacillus plantarum</i> and <i>Monascus purpureus</i> on wheat...

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Bibliographic Details
Main Authors: Yan Chen, Li Zhang, Yifan Chen, Hongling Wang, Wenpei Ge, Zhanying Xue, Xinran Cui, Xin Wang, Aimei Liao, Yuansen Hu, Na Liu
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Microorganisms
Subjects:
wheat bran
co-fermentation
flavor properties
soluble pentosan
total phenol
antioxidant activity
Online Access:https://www.mdpi.com/2076-2607/13/7/1546
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