Changing the polyphenol composition and enhancing the enzyme activity of sorghum grain by solid-state fermentation with different microbial strains.

Cellulase played crucial role in in promoting the degradation of tannin (anti-nutrient) and phenolic compounds. Xylanase continued to release flavonoids while microbial metabolism consumed them with the extension of SSF time. SSF is an effective way to improve the bioactivity and processing characteristic of SG. This article is protected by copyright. All rights reserved.