ArticleFrontiers in nutrition2023
Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 18 citations in OpenAlex.
- Machine learning modeling for optimizing fermentation process ofFood chemistry: X · 2026Article
- Differential Temperature Effects on Phenolic Recovery and Antioxidant Capacity During the Hydroethanolic Extraction of Chilean Blueberry Pomace.Antioxidants (Basel, Switzerland) · 2026Article
- Beyond Taxonomy: A Matrix-Trait-Function Framework for Predictive Selection of Non-Microorganisms · 2026Review
- Microbe-driven flavonoid biotransformation revealed by multi-omics analysis during Hua Feng Dan Yao Mu fermentation.Frontiers in microbiology · 2026Article
- Characterization and Anti-Aging Potency of Phenolic Compounds in Xianhu Tea Extracts.Foods (Basel, Switzerland) · 2025Article
- Frozen Fermented Dairy Snacks with Probiotics and Blueberry Bagasse: Stability, Bioactivity, and Digestive Viability.Microorganisms · 2025Article
- Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay.Antioxidants (Basel, Switzerland) · 2024Review
- Dietary Fermented Blueberry Pomace Supplementation Improves Small Intestinal Barrier Function and Modulates Cecal Microbiota in Aged Laying Hens.Animals : an open access journal from MDPI · 2024Article
- Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace.Microorganisms · 2024Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To explore the effect of different microbial strains on blueberry pomace with solid-state fermentation (SSF), three fungi strains and three lactic acid bacteria (LAB) strains were utilized to investigate with respect to polyphenol profiles, antioxidant capacities, and bioaccessibility. Different strains exhibited different capacities for metabolizing polyphenolic compounds in blueberry pomace. The contents of 10 phenolic acids and 6 flavonoids (except (+)-catechin) were increased in blueberry pomace fermented by
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