In vitro evaluation of enriched brewers' spent grains using bacillus subtilis WX-17 as potential functional food ingredients

In vitro evaluation of enriched brewers' spent grains using bacillus subtilis WX-17 as potential functional food ingredients

Brewers' spent grains (BSGs) are nutritious food processing by-products generated in the brewing industry. In this study, in vitro digestion-fermentation was employed to examine fermented BSG using Bacillus subtilis WX-17 as functional food ingredients. Insoluble fibers in BSG were converted in...

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Bibliographic Details
Main Authors: Tan, Yong Xing, Mok, Wai Kit, Chen, Wei Ning
Other Authors: School of Chemical and Biomedical Engineering
Format: Journal Article
Language:English
Published: 2022
Subjects:
Engineering::Bioengineering
Nutrition
Food Ingredients
Online Access:https://hdl.handle.net/10356/155158

Internet

https://hdl.handle.net/10356/155158

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