Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran
Menglan Mao, Pei Wang, Kexin Shi, Zhaoxin Lu, Xiaomei Bie, Haizhen Zhao, Chong Zhang, Fengxia Lv
Topics & Concepts
BranFood scienceFerulic acidSolid-state fermentationAntioxidantFermentationChemistryPhytic acidEnterococcus faecalisAntioxidant capacityLactic acidRaw materialBacteriaBiochemistryBiologyOrganic chemistryGeneticsEscherichia coliGeneFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology