Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation
Sher Ali Khan, Mingwei Zhang, Lei Liu, Lihong Dong, Yongxuan Ma, Zhencheng Wei, Jianwei Chi, Ruifen Zhang
Topics & Concepts
FermentationFood scienceChemistryVanillic acidFerulic acidLactobacillus fermentumOxygen radical absorbance capacityLactobacillusKaempferolQuercetinYeastLactobacillus plantarumLactic acidBiochemistryBacteriaBiologyDPPHAntioxidantGeneticsGABA and Rice ResearchPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies