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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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/13/7/1546 |
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| Summary: | 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 bran remain unclear. In this study, we evaluated soluble pentosan, total phenol content, and antioxidant activity in co-fermented wheat bran. Following treatment, the soluble pentosan content was 6.03-fold higher than in raw bran. The total phenol content increased by 5.74-fold, and antioxidant activity was enhanced as well. The flavor profile of wheat bran co-fermented with <i>L. plantarum</i> and <i>M. purpureus</i> changed significantly, with alcohols and pyrazines increasing by 3- to 20-fold and aldehydes decreasing by 52.76%, resulting in a fruity, sweet, and nutty aroma. This study supports the comprehensive utilization of wheat bran and provides novel insights into improving its functionality and quality. |
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| ISSN: | 2076-2607 |