Kui-Jie Gong

Effect of solid-state fermentation on the release and antioxidant activity of soluble polyphenols from wheat bran

Using wheat bran as substrate, four solid-state fermentation methods were compared for soluble polyphenol release. The effect of Bio-enzymatic synergy (BES) is the most significant, producing 4.85 mg GAE/g of total phenolic substances, which is 45.77% higher than the control group (CK). LC-MS analysis revealed that fer...