Wheat Germ Fermentation with <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i>: Process Optimization for Enhanced Composition and Antioxidant Properties In Vitro

Wheat Germ Fermentation with <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i>: Process Optimization for Enhanced Composition and Antioxidant Properties In Vitro

Wheat germ, a by-product of the flour milling industry, is currently commercialized mainly for animal feed applications. This study aims to explore and optimize the process of wheat germ fermentation to achieve products with enhanced nutritional composition and biological properties and further char...

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Bibliographic Details
Main Authors: Elnaz Bayat, Marzieh Moosavi-Nasab, Mahboubeh Fazaeli, Marjan Majdinasab, Armin Mirzapour-Kouhdasht, Marco Garcia-Vaquero
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
gamma-aminobutyric acid
GABA
quinone
peptides
<i>Lactobacillus plantarum</i>
<i>Saccharomyces cerevisiae</i>
Online Access:https://www.mdpi.com/2304-8158/11/8/1125

Internet

https://www.mdpi.com/2304-8158/11/8/1125

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