Fermentation with lactic acid bacteria enhances the bioavailability of bioactive compounds of whole wheat flour

Fermentation with lactic acid bacteria enhances the bioavailability of bioactive compounds of whole wheat flour

This study aimed to examine how lactic acid bacteria (LAB) Lactobacillus plantarum mediated solid-state fermentation (SSF) of whole wheat flour (WWF) affected the release of phenolic fractions and their in vitro antioxidant (DPPH•, ABTS•+, H2O2, and ferric reducing power) activities as well as pheno...

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Main Authors: Shariful Islam, Md. Abdus Satter Miah, Md. Faridul Islam, Khurshida Jahan Tisa, Md. Habibur Rahman Bhuiyan, Mohammad Nazrul Islam Bhuiyan, Sadia Afrin, Khandoker Shahin Ahmed, Md. Hemayet Hossain
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Wheat
Lactobacillus plantarum
Solid-state fermentation
In vitro antioxidant activity
Phenolic acids
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224002208
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