Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran
Yueqin Li, Yunzhen Zhang, Lezhen Dong, Ying Li, Yahui Liu, Yang Liu, Lingyi Liu, Lianliang Liu, Lingyi Liu, Lianliang Liu
Topics & Concepts
Food scienceBranLactobacillus fermentumFermentationChemistryPhytic acidSugarFlavonoidAntioxidantBiochemistryLactic acidBiologyBacteriaOrganic chemistryLactobacillus plantarumGeneticsRaw materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyBiofuel production and bioconversion