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...

תיאור מלא

מידע ביבליוגרפי
Main Authors: Qianfang Zhang, Min Li, Zhe Cheng, Jingyan Meng, Yunlong Li
פורמט: Article
שפה:English
יצא לאור: MDPI AG 2024-08-01
סדרה:Fermentation
נושאים:
highland barley bran
solid-state fermentation
polyphenols
antioxidant activity
גישה מקוונת:https://www.mdpi.com/2311-5637/10/8/438

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