In vitro evaluation of enriched brewers' spent grains using bacillus subtilis WX-17 as potential functional food ingredients

• المؤلفون الرئيسيون: Tan, Yong Xing, Mok, Wai Kit, Chen, Wei Ning
• مؤلفون آخرون: School of Chemical and Biomedical Engineering
• التنسيق: مقال
• اللغة: English
• منشور في: 2022
• الموضوعات: Engineering::Bioengineering; Nutrition; Food Ingredients
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/155158
• المؤسسة: Nanyang Technological University

Brewers' spent grains (BSGs) are nutritious food processing by-products generated in the brewing industry. In this study, in vitro digestion-fermentation was employed to examine fermented BSG using Bacillus subtilis WX-17 as functional food ingredients. Insoluble fibers in BSG were converted in...