ArticleFoods (Basel, Switzerland)2026
Enhancing Nutritional and Health Benefits of Wheat Bran Through Bifunctional LAB Screening and BCAA-Enriched Fermentation.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Lactic acid bacteria (LAB)-mediated fermentation has been widely explored as a strategy to enhance the nutritional functionality of cereal processing by-products. In this study, 50 LAB strains previously isolated from Korean traditional fermented foods and obtained from the National Agrobiodiversity Center (KACC, Jeonju-si, Republic of Korea) were systematically screened for bifunctional carbohydrate and protein degradation capacities, and their potential to improve the nutritional functionality of wheat bran was evaluated. Paper disc assays revealed substantial inter-strain variability, with clear zone diameters ranging from 12.35 to 29.52 mm for carbohydrate degradation and 11.61 to 25.45 mm for protein degradation. Ten strains exceeding both upper-quartile enzymatic degradation cutoff thresholds (≥25.25 mm for carbohydrate degradation and ≥17.98 mm for protein degradation, respectively) were putatively identified as
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