Abstract:As a by-product in wheat processing, wheat bran is high in output and rich in nutrition, lactic acid bacteria treatment can increase its added value. To clarify the effects of lactic acid bacteria fermentation on the components of wheat bran, solid fermentation of wheat bran was performed using Lactobacillus plantarum, Lactobacillus rhamnosus, Pediococcus pentosaceus, and Lactobacillus buchneri , respectively. Wheat bran was sampled at an interval of 8 h, the dynamic changes of soluble dietary fiber, crude protein, starch, total phenol, phytic acid and DPPH free radical scavenging capacity during wheat bran fermentation were studied. The results showed that four lactic acid bacteria grew rapidly in wheat bran substrate within 24 h. The content of soluble dietary fiber in wheat bran increased significantly during the lactic acid bacteria fermentation, the content of soluble dietary fiber increased from 4.72% to 6.58% after 48 h fermentation by L. buchneri. With the increase of fermentation time, the content of starch in wheat bran gradually decreased. While, the content of crude protein increased firstly, then decreased slightly, and finally went to constant. L. plantarum was more efficient in increasing polyphenol content than the other strains; the polyphenol content could be increased from 1.34 mg/g to 3.86 mg/g, and the antioxidant activity of wheat bran increased significantly. Furthermore, the phytic acid content in wheat bran can be significantly reduced. In conclusion, L. plantarum and L. buchneri used in this study are effective in improving the nutritional attributes of wheat bran. As a result, the utilization of wheat bran can be improved.
