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Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi
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Solid-state fermentation of wheat bran using tea-derived starters improves dietary fiber composition and whole wheat

Jianing Chen1, Yaxuan Peng1, Ao Wang1

  • 1Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing, 100048 China.

Food Science and Biotechnology
|June 23, 2026
PubMed
Abstract

Keywords:
Dietary fiberSolid-state fermentationWheat branWhole wheat bread

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