Bran Sourdough Research Articles

Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread

The effects of black bean supplemented with wheat bran sourdough fermented by phytase and β-glucosidase producing Pediococcus acidilactici (L19) and Pediococcus pentosaceus (J28), respectively, on baking quality and staling characteristics of wheat composite bread were investigated. Compared to controls (12.21-15.33 mg/g), phytate content decreased (p < 0.05) in sourdoughs (higher decline in L19 than J28 sourdoughs). Also, relative to controls, the lactic acid (26.87-48.82 mg/g) and acetic acid (2.62-12.33 mg/g) increased (p < 0.05), while the total dietary fiber (TDF) decreased by 22.73 to 38.83 % and soluble dietary fiber (SDF) increased by 22.29 to 78.02 % in sourdoughs. In bread, phytate content decreased (p < 0.05) from 8.68-11.15 mg/g in controls to 0.95-3.21 mg/g in bread prepared with sourdoughs: greater decline in L19 than J28 sourdoughs with wheat bran and black bean. Compared to controls, SDF increased from 0.78-1.63 to 1.17-2.82 mg/g in breads prepared with sourdoughs: higher increase in J28 than L19 sourdoughs with wheat bran in black bean. Subsequently, specific volume increased, crumb firmness and chewiness reduced, staling rate during storage declined and overall sensory acceptance increased in breads prepared with sourdoughs than controls. Particularly, use of J28 than L19 starters and supplementation of wheat bran in black bean sourdough led to better outcomes. Therefore, sourdough acidification, the additive effect of wheat bran in black bean enhanced TDF in sourdough: this increased enzyme activity and synthesis of metabolites which were responsible for the improved baking quality, sensory acceptance and staling properties of breads prepared with sourdough. In conclusion, the use of carefully selected lactic acid bacteria starters, wheat bran supplementation in black bean flour sourdough improved the baking quality, shelf-life and staling properties of bread.

Application of cereal-bran sourdoughs to enhance technological functionality of white wheat bread supplemented with pumpkin (Cucurbita pepo) puree

Bread enrichment with fruits, vegetables and cereal brans as nutraceutical carriers is very crucial in the developing countries. In the present study, screening-based acidification activity was used to select lactic acid bacteria (LAB) isolated from the wheat bran sourdough (WBS). Then the screened LAB was identified and used as a sourdough starter culture. Subsequently, response surface methodology (RSM) was used to investigate the combined effects of pumpkin puree and different cereal bran sourdoughs including WBS, barley bran sourdough (BBS), and rice bran sourdough (RBS) fermented with the selected LAB isolate on quality characteristics of the white loaf bread. The results revealed that pumpkin puree and cereal-bran sourdoughs synergistically improved the textural and sensorial properties of the product. The formulation containing 20% pumpkin puree, 10% BBS, 7.67% RBS and 7% WBS was found as the optimum formulation for white loaf bread. In the optimum formulation the hardness, porosity, total color difference, phytic acid content, and overall acceptability were measured at 2.08 N, 36.55%, 14.70, 180.50 (mg/100 g), and 3.81, respectively. Accordingly, the technological functionalities of the fortified bread were remarkably improved compare to the control sample.

Comparative survival of exopolysaccharide encapsulated Lactobacillus plantarum and Pediococcus pentosaceus in simulated gastrointenstinal conditions and storage time

The objective of the present study was to evaluate the effect of microbial exopolysaccharide (EPS) encapsulation of lactic acid bacteria on enhancing their viability during exposure to the simulated conditions of the gasterointestinal tract. Lactobacillus plantarum (NR_104573.1) and Pediococcus pentosaceus (NR_042058.1) isolated from wheat bran sourdough were encapsulated by spray-drying with various ratios of EPS, whey protein concentrate, carboxymethyl cellulose and pectin. The viability, kinetics and survival under stress conditions were compared between the samples after 120 min of incubation and over 28 days of storage. HPLC was used for compositional assessment in terms of monosaccharide constituents, revealing that glucose, arabinose and xylose were the major components of the EPS produced by L. plantarum and P. pentosaceus. ANOVA demonstrated a significantly reduced logarithmic cycle of bacterial population in the control samples and free cells compared to the encapsulated L. plantarum and P. pentosaceus after 2 h in simulated gastric fluid conditions and bile salt solution. Encapsulation yields in the presence of WPC, CMC and pectin with and without EPS were about 85 and 80% for L. plantarum, and it was 81 and 75% for P. pentosaceus, respectively. Also, the viability number of L. plantarum and P. pentosaceus free cells decreased over 28 days of storage from 12.41 to 7.28 and 12.11 to 6.96 log Cfu/mL, respectively. Finally, by assessing the kinetics of the bacteria with three mathematical models, the Ritger–Peppas kinetics model was found to be a suitable correlation model for the data.

Isolation and Identification of Predominant Lactic Acid Bacterial Flora From Oat Bran Sourdough and Their Antifungal Ability

Isolation and Identification of Predominant Lactic Acid Bacterial Flora From Oat Bran Sourdough and Their Antifungal Ability

RETRACTED: Physicochemical and biological characterization of the EPS produced by L. cidophilus isolated from rice bran sourdough

Abstract Spontaneously-fermented RBS contains a variety of LAB and bacterial metabolites with potential applications as sources of functional ingredients. In this work, the EPS production capacities of the dominant LAB separated from spontaneously fermented RBS was investigated. Lactobacillus acidophilus was identified as the dominant isolate via biochemical and molecular investigations. The total carbohydrate, protein and phosphorus contents of the 2.04 × 106 Da EPS were 254.9 g/L, 0.095 g/L, and 0.36% w/w, respectively. HPLC was used for compositional assessment in terms of monosaccharide constituents, revealing that glucose, galactose and maltose were the major components of the EPS produced by L. acidophilus. The EPS was identified using FT-IR, 1H and 13C NMR spectra. FT-IR analysis demonstrated the polysaccharide nature of the EPS; the presence of alcoholic, aromatic and carboxylic acid groups was confirmed via their respective stretching vibrations. The microbial EPS extracted from L. acidophilus was identified as a linear α(1 → 6) polysaccharide. Also, the percentage inhibition of DPPH by the EPS was significant (P

Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics

Rheological, thermal and microstructural properties of wheat bran sourdough (WBS) containing different levels of microbial exopolysaccharide (EPS) extracted from Lactobacillus plantarum were investigated. All sourdough samples showed pseudoplastic behavior and the highest apparent viscosity was achieved at 1.5% EPS. The values of consistency coefficient of 1 and 2.5% EPS were significantly lower than for the dough without EPS. Increasing EPS in WBS produced a decrease in the storage, loss, and complex moduli of the sourdough, except that made with 1.5% EPS. This can be attributed to the microbial EPS structure and its ability to bind with water. It can be concluded, due to high hygroscopicity of EPS, WBS containing EPS had a lower access to water and other dough constituents. Thermal and microstructural results showed that EPS strongly modified starch gelatinization by prohibiting water access to amorphous parts of the granules and stabilized crystalline regions of starch causing an increase of end set temperature.

Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum

The potentials of rice bran sourdough in bread making are recently gaining popularity. However, there is no information on the influence of processing conditions on the quality attributes of rice bran sourdough. To inves- tigate the influence of fermentation time and temperature on the levels of acidity (pH and TTA) in rice bran sour- dough fermented with L. plantarum, we applied response surface methodology (RSM). Furthermore, we studied the effect of different fermentation time and temperature on the total phenolic and volatile compounds in the sourdough. GC/MS measurements for the evolution of aroma volatile compounds (VOCs) in the rice bran sourdoughs were conducted. The higher and longer the fermentation temperature and time, the higher the acidity levels in the sour- doughs. Fermentation temperature and time do not have a significant effect on the total phenolic sourdough con- tents. Forty-seven VOCs were detected in the rice bran sourdoughs. The major VOCs were acetic acids, ethanol, 2-Methoxy-4-vinylphenol, Hexadecanoic acid, 1-(hydroxymethyl)-1,2-ethanediyl ester, acetoin, and 2-methoxy-Phe- nol. The sourdough fermented at 35°C for 13 ho contained the largest number (27) of aroma compounds and had the highest acidity. These fermentation conditions are close to the optimal parameters (temperature – 33°C, duration –&#x0D; 12.5 hours), obtained as a result of applying RSM for rice bran fermentation. Thus, high quality bran sourdough can be produced at the temperature of 33°C for 12.5 hours. The results of this study will be useful to produce a quality rice bran sourdough bread with appealing aroma and a long shelf-life.

Improving the antioxidant capacity of bread rolls by controlled fermentation of rice bran and addition of pumpkin (Cucurbita pepo) puree

A multi-strategic approach was used to manufacture functional bread with health and safety promoting effects. Firstly, predominant LAB strains isolated from mature spontaneous rice bran sourdough (RBS) were screened based on their radical-scavenging activities. Then the selected isolate was identified by a PCR based method. After that, the inhibitory effects of the LAB isolate on Aspergillus niger and Penicillium verrucosum were investigated. Subsequently, the optimized formulation of the controlled RBS (fermented with this isolate as starter culture) along with pumpkin puree was determined based on antioxidant capacity of the product using response surface methodology (RSM). The sequencing results led to the identification of the LAB isolate as Lactobacillus plantarum. In vitro antifungal activities of the LAB isolate were also approved. Furthermore, the results revealed that controlled RBS and pumpkin puree synergistically improved the techno-functional properties of the product in terms of hardness, overall acceptability as well as antioxidant capacity. Mould growth on bread containing controlled RBS was significantly (P < 0.05) lower than the control. According to these results, simultaneous application of the controlled RBS along with pumpkin puree in bread roll is important from technological, sensorial and functional viewpoints in processing of this product. Furthermore, controlled RBS along with pumpkin puree can be used as fiber rich supplements in bread making to produce a clean label food, and to develop not only a safer but also an innovative bakery product.

RETRACTED: Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life

The goal of the present study was to investigate the controlled fermentation of wheat bran sourdough (WBS) prepared with selected microbial exopolysaccharides (EPSs) extracted from Lactobacillus plantarum (NR_104573.1) in order to improve the qualitative characteristics of Iranian pan bread during its shelf life. The results showed that pan bread samples containing 20% WBS and 1% EPS (g/100 g WBS) enhanced physical, thermal and mechanical properties, sensory perception, and microscopic structure of bread compared to the control and samples with 20% WBS (g/100 g dough). Also, the lowest amounts of baking loss, moisture content (crust), hardness, chewiness, and enthalpy (H) were observed in pan bread containing WBS + EPS during 96 h shelf life. The presence of EPS alongside WBS resulted in the formation of chemical bonds between starch granules and the gluten network, establishing a homogeneous network. The findings of the present study confirmed the positive impact of applying 1% EPS extracted from L. plantarum which was isolated from WBS during controlled fermentation, along with 20% WBS, on the quality of pan bread as a functional compound.

Development and application of novel additives in bread-making

There is a great need for good quality and low-cost food since. A large proportion of the population does not have access to food with adequate quality from the nutritional point of view. This paper deals with the increasing of the nutritional value of widely consumed bread products. The development and incorporation of seven different food additives prepared with simple physical or physiological/biotechnological modifications have been studied in bread model. Bran with four different particle sizes and soy-based sprouted additive were applied in the experiment carried out in laboratory scale. These additives are rich in vitamins, bioactive components, dietary fibre and other health-beneficial compounds. A few of them have been selected for further examination. Aleurone-rich flour and wheat bran sourdough were supplemented to the selected additives and the experiment was carried out in industrial scale. The quality of the baked products was examined by analysing physical and sensory properties. The quality of the prepared bread products having limited amount of each additive does not decrease compared to the commercially available products, nevertheless their nutritional value increased. Four new bread products rich in dietary fibre, in vitamins and in minerals have been developed during the experiment carried out in industrial scale. They are relatively cheap comparing commercially available products so they are accessible for the population with low income. These new products can be labelled as fibre rich products and are applicable in several diets.

Biological control of foodborne pathogens and aflatoxins by selected probiotic LAB isolated from rice bran sourdough

The aim of the present research was to evaluate the antimicrobial and bio-preservative capabilities of the selected probiotic lactic acid bacteria (LAB) isolated from rice bran sourdough. The survival in the simulated stomach and intestine conditions was used to screen the LAB isolates. Subsequently, the selected LAB isolate was identified by a PCR-based assay, and then the probiotic characteristics of the isolate including auto-aggregation and co-aggregation abilities, haemolytic activity and antibiotic susceptibility profile were determined. After that, the antagonistic effects of the LAB isolate on some foodborne indicator bacteria and fungi and its anti-aflatoxigenic capability were studied. In vivo safety and in vivo anti-Listeria activity of the isolate were also investigated. Due to the results of the sequencing and phylogenetic evolutionary tree, the LAB isolate was identified as Lactobacillus brevis. The isolate had no haemolytic activity, and it showed proper antifungal effects on the tested fungi. Furthermore, the L. brevis isolate had higher (P < 0.05) co-aggregation and antibacterial activities toward L. monocytogenes rather than the other indicator bacteria. Based on the results of the HPLC analysis, anti-aflatoxigenic effect of the isolate on aflatoxin B1 was higher than the other toxins. No noticeable abnormal behaviors or changes in general health status, growth, blood biochemistry and examined liver enzymes were observed in the mice during a four-week feeding with the L. brevis in comparison with the control. The L. brevis-fed mice significantly (P < 0.05) reduced the numbers of L. monocytogenes in the gastrointestinal tract, visceral organs and faeces as well.

Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough

Spontaneously fermented wheat bran sourdough (WBS) is a source of lactic acid bacteria (LAB) and metabolites with potential applications as functional ingredients. In this study, dominant LAB isolated from the spontaneous fermentation of WBS were analyzed for their exopolysaccharide (EPS) production capacities. Biochemical and molecular tests led to the identification of Lactobacillus plantarum and Pediococcus pentosaceus as the dominant isolates. Compositional analysis of microbial EPSs revealed the presence of 71.44 and 94.64% total carbohydrate content, 1.56 and 3.48% total protein content, and 0.23 and 0.49% w/w of phosphorus content for L. plantarum and P. pentosaceus, respectively. The molecular weight of EPS isolated from L. plantarum (5.36 × 105 Da) was greater than that of P. pentosaceus (4.65 × 105 Da). DPPH radical scavenging capacity, ABTS, and reducing power (FRAP) of the EPSs were significantly different (P < 0.05). FT-IR spectroscopy analysis demonstrated that the EPSs were complex polysaccharides containing different functional groups represented by stretching vibrations related to alcoholic, carboxylic acid and aromatic groups. In the context of their importance in sourdough fermentation, the EPSs demonstrated potential antioxidant properties.

Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L. brevis, L. plantarum, or L. sanfranciscencison the physicochemical properties (pH, TTA, organic acid, ethanol, and sugar content) of rice bran sourdough was investigated. Starter culture with optimum physicochemical properties was used to ferment rice and wheat bran for sourdough production. Rice and wheat bran sourdough and non-fermented rice and wheat bran were mixed with wheat flour at 10% substitution level for bread production. Results showed that rice bran fermented with L. plantarumhad the best physicochemical properties compared to rice bran sourdough produced by other LAB or mixed culture. The specific volume of bread sample made with rice bran sourdough (4.65 cm3/g) was higher than that of the bread samples made from wheat bran sourdough (4.32 cm3/g) and non-fermented bran (3.74 –4.24 cm3/g), but not significantly different from the control (100% wheat) bread (4.85 cm3/g). The crumb colour of the rice bran and rice bran sourdough substituted bread was lighter than that of the other bread samples. Crust colour of all the bread samples was not significantly different (p > 0.05). At the end of 6 days storage period, bread samples from control and wheat bran sourdough were firmer than that from rice bran sourdough, however, crumb firmness values were highest in non-fermented bran substituted bread. Sensory analysis result revealed that rice bran sourdough bread was more acceptable than wheat bran sourdough bread, and non-fermented rice and wheat bran substituted bread.

Effects of pre-fermented wheat bran on dough and bread characteristics

This study was aimed at investigating the influence of wheat bran arabinoxylans on the dough development and on the qualitative characteristics of the final bread. Furthermore, the impact of microbial fermentation and enzymatic treatment (xylanase, amylase, cellulase) on the solubility of wheat bran arabinoxylans was studied. For this purpose different wheat breads were produced: Control Bread (CB): soft wheat flour 100%; Bran Bread (BB): soft wheat flour 80%, wheat bran 20%; Bran Sourdough Bread (BSB): soft wheat flour 80%, pre-fermented bran 20%; Bran Enzyme Bread (BEB): soft wheat flour 80%, wheat bran 20%, enzyme mixture (0.02%); Bran Enzyme Sourdough Bread (BESB): soft wheat flour 80%, pre-fermented bran 20%, enzyme mixture (0.02%). Flours and doughs were characterized for their rheological properties by alveographic, farinographic and rheofermentometer tests and for dietary fiber and total and soluble arabinoxylan content. Final breads were characterised for dietary fiber, arabinoxylans, moisture content, bread volume, and for miscroscopic evaluation of the bread crumb by scanning electron microscopy. Results highlighted that the use of pre-fermented bran (starter culture fermentation in combination with enzyme treatment) influenced the arabinoxylans solubility, having positive effects on the bread making quality, the water balance and the overall characteristics of the final breads.

Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation

The effect of five lactic acid bacteria (LAB), Lactobacillus plantarum, Lactobacillus sanfranciscensis, Lactobacillus brevis, Lactobacillus crustorum and Weissella cibaria on the angiotensin-I converting enzyme (ACE-I) inhibitory activity and emulsifying properties of soy flour enriched with wheat bran sourdough was investigated. Two sourdough were selected based on their ACE-I inhibitory activity: S1 (3% wheat bran) and S2 (0% wheat bran). All LAB strains adequately grew in both sourdoughs, S2 samples registered significantly (P < 0.05) higher total count compared to S1 samples. Only L. plantarum and L. sanfranciscensis fermented sourdoughs exhibited ACE-I inhibitory activity with S2 (S2LP 52.8% and S2LS 40.5%) having higher (P < 0.05) activity than S1 (S1LP 36.5% and S1LS 32.5%). Seventeen amino acids and low molecular weight peptides (0.2–3 kDa) were found in all sourdoughs and their control samples; sourdoughs had higher amino acid levels (P < 0.05) than the control samples. Compared with control samples, sourdoughs exhibited lower emulsifying activity and higher emulsion stability. In conclusion, LAB starter type significantly affected the ACE-I activity and emulsifying properties of soy flour enriched with wheat bran sourdough. L. plantarum and L. sanfranciscensis were the best strains and no wheat bran should be used in soy flour fermented with the two strains.

Characterization of lactic acid bacteria isolated from wheat bran sourdough

Spontaneously fermented foods, such as sourdough, represent a source of lactic acid bacteria with potential interesting functional and technological properties as well as a potential source of probiotics. The choice of the starter cultures has a critical impact on the palatability, processability and nutritional attributes of fermented products. The aim of this study was to characterize the predominant microbial species previously isolated from a sourdough-like spontaneous fermented wheat bran. Lactic acid bacteria, such as Leuconostoc mesenteroides, Leuconostoc citreum, Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus plantarum and Pediococcus pentosaceus, were phenotypically characterized by their growth and acidification rate, carbohydrate metabolism, antifungal activity, exopolysaccharide production, as well as safety. The strains were also tested for xylan- and phytate-degrading activities. Moreover, probiotic properties, such as acid and bile tolerance, anti-listeria activity and adhesion ability to Caco-2 cells were examined. L. plantarum CE42, CE60 and P. pentosaceus CE65, CE23 showed interesting technological application potential due to their antifungal activity and exopolysaccharide production. Some strains also exhibited phytate degrading activity and could be exploited to improve mineral bioavailability of fermented products. Moreover, P. pentosaceus CE65 seems to be a candidate for use as probiotic.

Critical quality attributes of Iranian ‘Taftoon’ breads as affected by the addition of rice bran sourdough with different lactobacilli

Contribution effects of three probiotic bacteria of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus casei in the fermentation of rice bran (RB, 5-15%) sourdough on the physical (colour and firmness), chemical (pH and total titrable acidity; TTA), antimicrobial and sensory characteristics of Taftoon bread (TB), an Iranian flat bread, were studied. The results showed that L. acidophilus with inducing a more TTA led to the production of TBs with lower firmness degree than two other strains. An increase in RB amount of sourdough from 5 to 15% led to a firmer texture with lower lightness. The TB obtained from RB sourdough of L. plantarum had higher anti-mould activity than the doughs fermented by L. casei and L. acidophilus. Sensory evaluation revealed a better taste for the control bread than TBs formulated with the different sourdoughs. TBs with 5% RB sourdough had higher overall acceptability than 10 and 15% RB sourdoughs. The highest staling during 3 days storage was also found for TB...

발효미강 Sourdough를 이용한 바게트 빵의 품질특성

This study was carried out in order to investigate the quality characteristics of baguette with different amounts of yeast and fermented rice bran sourdough(Control: Yeast 30 g + Fermented rice bran sourdough 0 g, A sample: Yeast 20 g + Fermented rice bran sourdough 150 g, B sample: Yeast 10 g + Fermented rice bran sourdough 300 g, C sample: Yeast 0 g + Fermented rice bran sourdough 450 g). The pH of fermented rice bran sourdough by fermentation time was decreased as the fermentation time was longer. The pH of baguette dough was decreased as the fermented rice bran sourdough increased; the volume was the highest in control at the 1st fermentation, and in the B sample at the 2nd fermentation. The weight of baguette was the highest in the C sample, and the volume and specific volume were the highest in the B sample. The microstructure of the cross section analysis indicated that the air cell of baguette crumb was large and regular in the B sample. The moisture content and water binding capacity were the highest in the B sample, although significantly different. The L value was decreased as there was an increasing addition ratio of fermented rice bran sourdough; further, the a and b values were decreased with an increase in baguette volume. Hardness, gumminess and chewiness were decreased as volume and specific volume were increased; yet, springiness was increased. According to the result of the sensory evaluation, the flavor, taste, appearance and texture were the highest in the B sample.

The role of oxygen in the liquid fermentation of wheat bran

The extensive use of wheat bran as a food ingredient is limited due to its bitter taste and hard texture. To overcome these, some preprocessing methods, such as fermentation with yeast and lactic acid bacteria or enzymatic treatments have been proposed. The current work studied microbial communities, acidification, ethanol formation and metabolite profile of wheat bran fermented in either aerated or anaerobic conditions. In aerated conditions, yeasts grew better and the production of organic acids was smaller, and hence pH was higher. In anaerobic conditions, lactic acid bacteria and endogenous heterotrophic bacteria grew better. Aeration had a large effect on the sourdough metabolite profile, as analyzed by UPLC–qTOF-MS. Anaerobic conditions induced degradation of ferulic and caffeic acids, whereas the amount of sinapic acid increased. Aeration caused degradation of amino acids and hydroxycinnamic acid derivatives of polyamines. The results suggest that the control of oxygen could be used for tailoring the properties of bran sourdough.

Sourdough fermentation of wheat fractions rich in fibres before their use in processed food

AbstractFibre‐rich fractions of wheat are an important source of minerals but also contain considerable amounts of phytic acid, known to impair mineral absorption. This study explores the efficiency of wheat bran sourdough fermentation on phytate hydrolysis and mineral solubility, in comparison with whole‐wheat flour. In vitro trials were performed to assess the consequences of the addition of calcium carbonate (CaCO3), an alkalinising salt, on phytic acid breakdown and mineral bioavailability during sourdough fermentation. Sourdough fermentation was found effective for solubilising minerals in whole‐wheat flours but was less effective with bran. In addition, sourdough acidity was blunted by the addition of CaCO3, whereas degradation of phytic acid remained effective. Despite extensive breakdown of phytic acid (almost 70%), the addition of calcium exerted a very negative effect on zinc solubility. In conclusion, a pre‐fermentation process of whole cereals or bran, in suitable conditions of hydration, allows degradation of the major part of phytic acid and optimal mineral bioavailability. Copyright © 2007 Society of Chemical Industry