Solid-state fermentation of pearl millet with Aspergillus oryzae and Rhizopus azygosporus: effects on bioactive profile and DNA damage protection activity

The present scientific work envisaged the effect of fermentation, starter culture, solvent type, concentration of solvent and extraction conditions on pearl millet phenolics. Fermentation of pearl millet grains was performed using two filamentous fungal strains ( Aspergillus oryzae and Rhizopus azyg...

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Veröffentlicht in:	Journal of food measurement & characterization 2020-02, Vol.14 (1), p.150-162
Hauptverfasser:	Purewal, Sukhvinder Singh, Salar, Raj Kumar, Bhatti, Manpreet Singh, Sandhu, Kawaljit Singh, Singh, Surender Kumar, Kaur, Pinderpal
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Ascorbic acid Aspergillus oryzae Benzoic acid Bioactive compounds Biological activity Catechol Chemistry Chemistry and Materials Science Chemistry/Food Science Cinnamic acid Coumaric acid Deoxyribonucleic acid DNA DNA damage Engineering Fermentation Food processing industry Food Science Gallic acid High performance liquid chromatography Liquid chromatography Millet Original Paper p-Coumaric acid Pennisetum glaucum Quercetin Resorcinol Rhizopus Solid state fermentation Solvents Starter cultures Vanillin
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