Fermentation of millet bran with bacillus natto: enhancement of bioactive levels and the bioactivity of bran extract.

Fermentation increased the bioactive component content and improved the physicochemical properties of MBE, thereby improving its hypoglycemic and hypolipidemic properties. This study will not only resolve the problem of millet bran waste but also promote the development of a higher value-added application method for millet bran. This article is protected by copyright. All rights reserved.