Solid-State Fermentation of Wheat Bran with <i>Clostridium butyricum</i>: Impact on Microstructure, Nutrient Release, Antioxidant Capacity, and Alleviation of Ulcerative Colitis in Mice

• Main Authors: Heng Zhang (Author), Min Zhang (Author), Xin Zheng (Author), Xiaofang Xu (Author), Jiawen Zheng (Author), Yuanliang Hu (Author), Yuxia Mei (Author), Yangyang Liu (Author), Yunxiang Liang (Author)
• Format: Book
• Published: MDPI AG, 2024-10-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

This study investigated the effects of solid-state fermentation with <i>Clostridium butyricum</i> on the microstructure of wheat bran, the release of dietary fiber and phenolic compounds, and antioxidant capacity. Compared with unfermented wheat bran, insoluble dietary fiber and phytic a...