Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics

Ningjie Li; Songjun Wang; Tianli Wang; Rui Liu; Zijian Zhi; Tao Wu; Wenjie Sui; Min Zhang

doi:10.3390/foods11121722

Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics

Foods. 2022 Jun 13;11(12):1722. doi: 10.3390/foods11121722.

Authors

Ningjie Li¹, Songjun Wang¹, Tianli Wang¹, Rui Liu¹, Zijian Zhi², Tao Wu¹, Wenjie Sui¹, Min Zhang³

Affiliations

¹ State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
² Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
³ China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300384, China.

Abstract

Three medicinal fungi were used to carry out solid-state fermentation (SSF) of wheat bran. The results showed that the use of these fungi for SSF significantly improved wheat bran's nutritional properties including the extraction yield of soluble dietary fiber (SDF), total phenolic content (TPC), total flavonoid content (TFC), physical properties containing swelling capacity (SC) and oil absorption capacity (OAC), as well as antioxidant activities. Electronic nose and GC-MS analyses showed that fermented wheat bran had different volatiles profiles compared to unfermented wheat bran. The results suggest that SSF by medicinal fungi is a promising way for the high-value utilization of wheat bran.

Keywords: Cordyceps militaris; Inonotus obliquus; Isaria cicadae Miq.; solid-state fermentation; wheat bran.

Abstract

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