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Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions.

Authors
Type
Published Article
Journal
Letters in applied microbiology
Publication Date
Volume
59
Issue
5
Pages
493–499
Identifiers
DOI: 10.1111/lam.12300
PMID: 24964826
Source
Medline
Keywords
  • Antioxidant
  • Bioactive
  • Cereals
  • Fermentation
  • Free Radical
  • Phenolics

Abstract

Antioxidant-rich food products are getting popularity day by day. In this study, potential of solid-state fermentation (SSF) has been studied for the improvement of antioxidant potential of different cereals by GRAS micro-organisms. The comparative evaluation of the antioxidant potential of various fungal fermented products derived from whole grain cereals, such as wheat, brown rice, oat and maize, has been carried out. Among these, Rhizopus oryzae RCK2012-fermented wheat was observed as a potent source of natural antioxidants. A diet containing fermented cereals would be useful for the prevention of free radical-mediated diseases.

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