文献类型： 外文期刊

作者： Wu, Qinghai ¹ ; San, Yue ⁴ ; Wu, Sachula ³ ; Moge, Qili ³ ; Wang, Anqi ² ; Ke, Sheng ² ; Li, Gaoheng ² ; Blanchard, Chris ⁵ ; Zhou, Zhongkai ¹ ; Zhao, Guohua ¹ ;

作者机构： 1.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China

2.Shihezi Univ, Sch Food Sci & Technol, Key Lab Agr Prod Proc & Qual Control Specialty, Shihezi 832000, Xinjiang, Peoples R China

3.Inner Mongolia Acad Agr & Anim Husb Sci, Biotechnol Res Inst, Hohhot 010031, Peoples R China

4.Inner Mongolia Business & Trade Vocat Coll, Dept Food Engn, Hohhot 010070, Peoples R China

5.Charles Sturt Univ, Gulbali Inst Agr Water & Environm, Wagga Wagga, NSW 2678, Australia

关键词： Probiotics-fermented wheat bran; Phenolic acids; Antioxidant activity; Volatile compound; Metabolic characteristics

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 463 卷

页码：

收录情况： SCI

摘要： Wheat bran (WB) was solid-state fermented by either Lacticaseibacillus rhamnosus (LGG), Levilactobacillus brevis (LB) or Lactiplantibacillus plantarum (LP), respectively, and then their corresponding physicochemical and metabolic characteristics were investigated. Current study revealed fermentation of either Lacticaseibacillus rhamnosus or Lactiplantibacillus plantarum quickly generated lactic acid, but not for Levilactobacillus brevis. Importantly, all LAB fermentation promoted total phenolic acids contents, fermentation of LB-WB led to the greatest total phenolic content, followed by LGG-WB, with the least for LP-WB. Moreover, LGG fermentation significantly increased levels of oleic acid, stearic acid and phosphoenolpyruvic acid on carbon metabolism and fatty acid biosynthesis, while LB fermentation mainly increased levels of L-phenylalanine, cholecalciferol, D-gluconic acid and D-glucarate with the influence on the entire metabolic pathway. In contrast, LP fermentation significantly decreased levels of alpha-ketoglutaric acid, cis-aconitic acid on the citrate cycle (TCA cycle). This study revealed their corresponding metabolic characteristics, which might highlight potentially individual nutritional aspects.