Aghakhani, A

[ 1 ] - Effects of Lactic Fermentation by Lactobacillus acidophilus and Lactobacillus plantarum on Antioxidant Characteristics and Lipase and Lipoxygenase Activities of Wheat Germs

Background and Objectives: Wheat germ is the most nutritious part of wheat grains, which has a short shelf-life due to its high lipid contents and presence of lipase and lipoxygenase enzymes. Thus, wheat germs are separated from the whole wheat grains during the flouring process, mostly used as animal foods. The objective of this study was to investigate effects of fermentation by Lactobacillus...