Sustainable Valorization of Wheat Bran through Solid-State Fermentation and Enzymatic Bioprocessing for Enhanced Antioxidant Potential

Key Points

• The study aims to improve the antioxidant properties of wheat bran through fermentation involving Trichoderma sp. RCK65.
• Utilized Trichoderma sp. RCK65 for solid-state fermentation of wheat bran.
• Analyzed antioxidant activity post-fermentation.
• Employed enzymatic bioprocessing techniques to assess enhancement effects.
• Significant increase in antioxidant potential of wheat bran after fermentation.
• Efficacy of Trichoderma sp. RCK65 in enhancing polysaccharide degradation was confirmed.