{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["11(22)"],"submitter":["Bartkiene E"],"pubmed_abstract":["The aim of this study was to apply the combined thermomechanical-biological treatment for corn processing by-product (CPBP) valorization to added-value food and feed material. The mechanical-thermal pre-treatment was performed by applying the extrusion technique. Extruded CPBPs (14, 16, and 18% moisture) were further biodegraded with <i>Lactiplantibacillus plantarum-LUHS122</i> (Lpl), <i>Liquorilactobacillus uvarum-LUHS245</i> (Lu), <i>Lacticaseibacillus casei-LUHS210</i> (Lc), and <i>Lacticaseibacillus paracasei-LUHS244</i> (Lpa). Acidity parameters, microbial characteristics, sugars concentration, amino and fatty acids profile, biogenic amines (BA), and antibacterial and antifungal properties of CPBP were analyzed. Fermented CPBP had a reduced count of mould/yeast. A significantly lower "],"journal":["Plants (Basel, Switzerland)"],"pagination":["3080"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9696026"],"repository":["biostudies-literature"],"pubmed_title":["Combined Thermomechanical-Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material."],"pmcid":["PMC9696026"],"pubmed_authors":["Zokaityte G","Zokaityte E","Klupsaite D","Bartkiene E","Starkute V","Bartkevics V","Ruzauskas M","Ruibys R","Cernauskas D","Viksna A"],"additional_accession":[]},"is_claimable":false,"name":"Combined Thermomechanical-Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material.","description":"The aim of this study was to apply the combined thermomechanical-biological treatment for corn processing by-product (CPBP) valorization to added-value food and feed material. The mechanical-thermal pre-treatment was performed by applying the extrusion technique. Extruded CPBPs (14, 16, and 18% moisture) were further biodegraded with <i>Lactiplantibacillus plantarum-LUHS122</i> (Lpl), <i>Liquorilactobacillus uvarum-LUHS245</i> (Lu), <i>Lacticaseibacillus casei-LUHS210</i> (Lc), and <i>Lacticaseibacillus paracasei-LUHS244</i> (Lpa). Acidity parameters, microbial characteristics, sugars concentration, amino and fatty acids profile, biogenic amines (BA), and antibacterial and antifungal properties of CPBP were analyzed. Fermented CPBP had a reduced count of mould/yeast. A significantly lower ","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Nov","modification":"2025-04-04T13:27:59.798Z","creation":"2025-04-04T13:27:59.798Z"},"accession":"S-EPMC9696026","cross_references":{"pubmed":["36432808"],"doi":["10.3390/plants11223080"]}}