Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro
Abstract Wheat bran (WB) has several health‐promoting effects. This study aimed to identify gut bacteria that increase after WB consumption and assess their functionality. Human stool samples obtained from healthy volunteers were inoculated into culture broth with or without 2% (w/v) WB and incubate...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-09-01
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| Series: | Food Bioengineering |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fbe2.12061 |