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Updated: Sep 21, 2026

Design of Solid-State Fermentation Systems for Polymer Hydrolytic Extracellular Enzyme Production by Filamentous Fungi
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Microstructural changes during solid-state fermentation of oats influence nutrient digestibility and bioactive

Stella Green1, Graham T Eyres1, Nicholas Horlacher2

  • 1Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.

Food Chemistry
|September 19, 2026
PubMed

Keywords:
Avena sativaCo-cultureDigestibilityLactiplantibacillus plantarumMicrostructureRhizopus oligosporusSolid-state fermentation

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