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

Tapati Bhanja Dey; Subhojit Chakraborty; Ramesh Chander Kuhad

doi:10.1039/d5fb00564g

January 1, 2025Sustainable Food TechnologyOpen Access

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

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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.

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Implication

This exploration enhances antioxidant potential in wheat bran using fermentation and bioprocessing, indicating new value.

Abstract

Trichoderma sp. RCK65, a potent polysaccharide-degrading fungal strain, was explored for its ability to enhance the antioxidant potential of wheat bran (WB) through solid-state fermentation (SSF). WB is a rich...

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Cite This Study

Dey et al. (2025) studied this question.

synapsesocial.com/papers/6996a898ecb39a600b3ef80e https://doi.org/10.1039/d5fb00564g

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

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

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

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

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