Impact of solid‐state fermentation by Aspergillus niger 4Q and Cyberlindnera fabianii J2 on antioxidant and flavor properties of whole grain barley

Background and Objectives Aspergillus niger 4Q and Cyberlindnera fabianii J2 were isolated from a traditional Chinese sweet rice wine starter because of their better fermentation characteristics and sensory properties of final products. To understand the impacts of the cofermentation with Aspergillus niger 4Q and Cyberlindnera fabianii J2 in a solid state on the nutritional and physico‐chemical properties of whole grain barley, yellow barley and black barley were used as raw materials. Content of chemical and nutritional compositions, in vitro antioxidant activity, color, and volatile flavor compound analysis of untreated, cooked and fermented barley samples were evaluated. Findings The contents of total phenolic compounds, total flavonoids, and anthocyanin of black barley were 1.25 times, 1.21 times, and 2.05 times higher than those in yellow barley (p