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...

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Autors principals:	Qianfang Zhang, Min Li, Zhe Cheng, Jingyan Meng, Yunlong Li
Format:	Article
Idioma:	English
Publicat:	MDPI AG 2024-08-01
Col·lecció:	Fermentation
Matèries:	highland barley bran solid-state fermentation polyphenols antioxidant activity
Accés en línia:	https://www.mdpi.com/2311-5637/10/8/438

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