Wheat Germ Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum: 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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Detalles Bibliográficos
Autores principales: Bayat, Elnaz, Moosavi-Nasab, Marzieh, Fazaeli, Mahboubeh, Majdinasab, Marjan, Mirzapour-Kouhdasht, Armin, Garcia-Vaquero, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031744/
https://www.ncbi.nlm.nih.gov/pubmed/35454712
http://dx.doi.org/10.3390/foods11081125

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031744/
https://www.ncbi.nlm.nih.gov/pubmed/35454712
http://dx.doi.org/10.3390/foods11081125

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