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Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

Brewers’ spent grain (BSG) is the major by-product of the brewing industry which remain largely unutilized despite its nutritional quality. In this study, the effects of fermentation on BSG antioxidant potential were analyzed. A biotechnological protocol including the use of xylanase followed by fer...

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Principais autores: Michela Verni, Erica Pontonio, Annika Krona, Sera Jacob, Daniela Pinto, Fabio Rinaldi, Vito Verardo, Elixabet Díaz-de-Cerio, Rossana Coda, Carlo Giuseppe Rizzello
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2020-07-01
coleção:Frontiers in Microbiology
Assuntos:
brewers’ spent grain
bioprocessing
phenolic compounds
bioactive peptides
antioxidant activity
Acesso em linha:https://www.frontiersin.org/article/10.3389/fmicb.2020.01831/full
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