Optimization of Polyphenols Release from Highland Barley Bran by Solid-State Fermentation and Antioxidant Activity Characterization

Optimization of Polyphenols Release from Highland Barley Bran by Solid-State Fermentation and Antioxidant Activity Characterization

Response surface tests were used to determine the optimal conditions for Bacillus subtilis solid-state fermentation of highland barley bran. The polyphenol composition and antioxidant activity of the fermented bran were also assessed. The results showed that the optimal fermentation conditions for h...

وصف كامل

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Qianfang Zhang, Min Li, Zhe Cheng, Jingyan Meng, Yunlong Li
التنسيق: مقال
اللغة:English
منشور في: MDPI AG 2024-08-01
سلاسل:Fermentation
الموضوعات:
highland barley bran
solid-state fermentation
polyphenols
antioxidant activity
الوصول للمادة أونلاين:https://www.mdpi.com/2311-5637/10/8/438

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