Sourdough-like fermentation as an effective approach to improve nutritional and technological properties of wheat bran: characterization of lactic acid bacteria involved

Sourdough fermentation represents an interesting treatment in order to enhance nutritional properties of grain milling by-products, such as wheat bran; Intervention study in humans will be conducted to verify the functional properties of fermented bran; Wheat bran sourdough proved a good source of several interesting microbial strains with potential for future applications