Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Bioreactor Controls-III01:22

Bioreactor Controls-III

Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
Microbial Fermentation01:23

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Fermentation01:29

Fermentation

Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Toward scalable wood anatomy: a toolkit for automated xylem cell identification and quantification in woody angiosperms.

Plant physiology·2026
Same author

Finite element analysis-based evaluation of different pessaries for female cystocele intervention.

Journal of biomechanics·2026
Same author

A Modular PLUG-IN Photosynthetic Chassis With Tunable Thermal Control for Mammalian Systems.

Advanced science (Weinheim, Baden-Wurttemberg, Germany)·2026
Same author

Clinical characteristics, antithrombotic strategies, and outcomes in patients with atrial fibrillation and coronary heart disease undergoing percutaneous coronary intervention: a multicenter real-world study in Chongqing, China.

BMC cardiovascular disorders·2026
Same author

Impact of Functional Group Configuration in Isomeric Additives on Device Performance of Quasi-2D Perovskite Solar Cells.

The journal of physical chemistry letters·2026
Same author

Development of an interpretable machine learning model for lymphovascular space invasion prediction in patients with endometrioid endometrial carcinoma: A prospective study.

Chinese journal of cancer research = Chung-kuo yen cheng yen chiu·2026
Same journal

Assessment of Efficient Deep Eutectic Solvent-Based Extraction, Activity, and Environmental Impacts of Naringin.

Plant foods for human nutrition (Dordrecht, Netherlands)·2026
Same journal

Panax japonicus and Dioscorea deltoidea Cell Cultures as a Source of Stable Antioxidant Food Components.

Plant foods for human nutrition (Dordrecht, Netherlands)·2026
Same journal

Sideroxylon Obtusifolium (Roem. & Schult.) TD Penn: Knowledge and Potentialities.

Plant foods for human nutrition (Dordrecht, Netherlands)·2026
Same journal

Effect of Leaf Extracts of Cornus sanguinea L., C. sericea L., and C. alba L. on Digestive Enzymes and Blood Coagulation In Vitro.

Plant foods for human nutrition (Dordrecht, Netherlands)·2026
Same journal

Profile of Brazilian Chia Consumers: Knowledge of Health Benefits and Recipes for Consumption.

Plant foods for human nutrition (Dordrecht, Netherlands)·2026
Same journal

Isolation and NMR-based Structural Characterization of the Major Saponins from a Chilean Landrace of Phaseolus vulgaris.

Plant foods for human nutrition (Dordrecht, Netherlands)·2026
See all related articles
  1. Home
  3. Solid-state Fermentation Using Mushrooms Enhances Wheat Bran Functionality And Whole-wheat Bread Quality.
  1. Home
  3. Solid-state Fermentation Using Mushrooms Enhances Wheat Bran Functionality And Whole-wheat Bread Quality.

Related Experiment Video

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi
06:08

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi

Published on: June 6, 2025

Solid-State Fermentation Using Mushrooms Enhances Wheat Bran Functionality and Whole-Wheat Bread Quality.

Hongyan Li1, Chengcheng Li1, Huanchen Liu2

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

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|June 25, 2026

View abstract on PubMed

Summary
This summary is machine-generated.

Solid-state fermentation of wheat bran (WB) using Pleurotus pulmonarius enhances its nutritional profile. This process improves whole-wheat bread quality by increasing soluble dietary fiber and phenolic compounds, while reducing insoluble dietary fiber.

Keywords:
MushroomSolid-state fermentationWheat branWhole-wheat bread

More Related Videos

Production and Testing of Moisture Behavior and Thermal Properties of Rapeseed Straw and Ganoderma resinaceum Mycelium Bio-Composites
09:39

Production and Testing of Moisture Behavior and Thermal Properties of Rapeseed Straw and Ganoderma resinaceum Mycelium Bio-Composites

Published on: September 5, 2025

Efficient Sporulation of Saccharomyces cerevisiae in a 96 Multiwell Format
08:54

Efficient Sporulation of Saccharomyces cerevisiae in a 96 Multiwell Format

Published on: September 17, 2016

Related Experiment Videos

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi
06:08

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi

Published on: June 6, 2025

Production and Testing of Moisture Behavior and Thermal Properties of Rapeseed Straw and Ganoderma resinaceum Mycelium Bio-Composites
09:39

Production and Testing of Moisture Behavior and Thermal Properties of Rapeseed Straw and Ganoderma resinaceum Mycelium Bio-Composites

Published on: September 5, 2025

Efficient Sporulation of Saccharomyces cerevisiae in a 96 Multiwell Format
08:54

Efficient Sporulation of Saccharomyces cerevisiae in a 96 Multiwell Format

Published on: September 17, 2016

Area of Science:

  • Food Science and Technology
  • Biotechnology
  • Nutritional Science

Background:

  • Wheat bran (WB) is a milling by-product rich in insoluble dietary fiber (IDF), which negatively impacts whole-wheat bread quality.
  • Developing strategies to improve WB's nutritional and functional properties is crucial for its valorization.

Purpose of the Study:

  • To investigate the effects of solid-state fermentation using four mushroom strains on WB's nutritional and functional properties.
  • To evaluate the impact of fermented WB on whole-wheat bread quality.

Main Methods:

  • Solid-state fermentation of WB using Pleurotus pulmonarius, Ganoderma lucidum, Pleurotus citrinopileatus, and Hericium erinaceus.
  • Analysis of dietary fiber (IDF and SDF), phenolic compounds, and dough viscoelasticity.
  • Baking trials incorporating fermented WB and evaluating bread quality parameters (specific volume, hardness, chewiness).

    • Main Results:

    • Fermentation with P. pulmonarius for 4 days significantly reduced IDF (20.2%) and increased soluble dietary fiber (SDF) (82.17%).
    • G. lucidum fermentation for 8 days increased phenolic compounds 10.98-fold.
    • Incorporating P. pulmonarius-fermented WB improved bread specific volume (4.24-15.60%) and reduced hardness and chewiness (up to 49.2%).
    • SDF was positively correlated with phenolic compounds and bread volume, and negatively with IDF and dough viscoelasticity.

    Conclusions:

    • Solid-state fermentation, particularly with P. pulmonarius, is an effective strategy for enhancing WB's nutritional value and functionality.
    • Fermented WB can be utilized as a functional ingredient to improve whole-wheat bread quality.
    • This approach offers a sustainable method for valorizing wheat bran into valuable food components.