September 22, 2025FermentationOpen Access

Analysis of Functional Component Alterations and Antioxidant Response Mechanisms in Microbial-Enzymatic Co-Fermentation-Induced Quinoa Bran

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Fermentation enhanced the antioxidant capacity of quinoa bran, increasing phenolic acid and polysaccharide contents significantly.
The phenolic acid content in BEFQ increased by 81.68%, while DPPH and ABTS radical-scavenging rates rose by 43.99% and 31.44% respectively.
Bacillus subtilis combined with cellulase showed potential in improving the functional properties of quinoa bran.
These findings suggest that microbial fermentation can enhance antioxidant components and reduce protein content in quinoa bran.

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Fermentation with bacillus subtilis improved antioxidant capacity and altered functional components in quinoa bran.

Li et al. (2025) studied this question.

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