Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with <i>Bacillus amyloliquefaciens</i> 245

Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with <i>Bacillus amyloliquefaciens</i> 245

Fermented foods have several advantages, including increased nutritional value, improved bioavailability, and functional health properties. We examined that these outcomes were also observed in fermented mixed grains (FMG) containing wheat germ, wheat bran, oats, brown rice, barley, quinoa, and lent...

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Bibliographic Details
Main Authors: Su Jin Heo, Ah-Jin Kim, Min-Ju Park, Kimoon Kang, Do Yu Soung
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
solid-state fermentation
<i>Bacillus amyloliquefaciens</i>
grain
metabolites
enzymatic activity
Online Access:https://www.mdpi.com/2304-8158/9/11/1693

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