Technological characteristics of wheat germ flour fermented by paraprobiotic strains of Lactobacillus acidophilus and Lactiplanti Bacillus plantarum

Puntos clave

• Fermentation of wheat germ flour improves its nutritional profile significantly, enhancing essential nutrients.
• The study identifies two strains, Lactobacillus acidophilus and Lactiplanti Bacillus plantarum, as effective paraprobiotic agents.
• Assessment of the flour’s technological characteristics indicates better texture and flavor post-fermentation.
• These findings highlight the potential for using paraprobiotics to boost the nutritional value of flour products.