Co-culture Fermentation of Maize Bran with Saccharomyces cerevisiae and Lactic Acid Bacteria: Effect on Techno-Functional, Structural, Flavor, and Antioxidant Properties

Abstract

Maize bran is a nutrient-rich byproduct with limited applications. This study evaluated the impact of co-culture fermentation using yeast and lactobacillus strains on bran functionality. The findings indicated that co-fermentation for 72 h significantly improved the microstructure, hydration, and oil absorption properties of bran. Soluble proteins increased the most during single-yeast fermentation for 24 h. Yeast and Pediococcus pentosaceus co-fermentation for 72 h increased total phenolics by 1.42-fold and exhibited the strongest reducing power (4.50 mg/g), DPPH^• (32.37 μmol/g), ABTS^•+ (298.00 μmol/g), and ^•OH (68.42%) scavenging activities. Yeast and L. fermentum presented the second most total phenolics, DPPH^•, and ^•OH scavenging activities. Single-yeast fermentation for 48 h demonstrated the highest iron chelation rate at 43.52%. Yeast and L. plantarum exhibited superior total flavonoid content (1.95 mg/g). Further, fermentation treatments modified the flavor profile, with increased phenylethyl alcohol and 3-methylbutanoic acid contents. These results provide valuable insights into the potential of co-fermentation to enhance maize bran functionality.