Wheat Germ Fermentation with and : Process Optimization for Enhanced Composition and Antioxidant Properties In Vitro.

Wheat germ, a by-product of the flour milling industry, is currently commercialized mainly for animal feed applications. This study aims to explore and optimize the process of wheat germ fermentation to achieve products with enhanced nutritional composition and biological properties and further characterize the fermented products generated using these optimum conditions. The type of microorganism ( 5022 (yeast) and strain 299v (bacteria)), pH (4.