Microstructural changes during solid-state fermentation of oats influence nutrient digestibility and bioactive properties

Stella Green; Graham T. Eyres; Nicholas Horlacher; Biniam Kebede

doi:10.1016/j.foodchem.2026.151131

Microstructural changes during solid-state fermentation of oats influence nutrient digestibility and bioactive properties

Stella Green, Graham T. Eyres, Nicholas Horlacher Biniam Kebede

Food chemistry, Vol.529, 151131

11/09/2026

: https://doi.org/10.1016/j.foodchem.2026.151131

https://hdl.handle.net/10523/52547

Avena sativa

Co-culture

Digestibility

Lactiplantibacillus plantarum

Microstructure

Rhizopus oligosporus

Solid-state fermentation

Solid-state fermentation (SSF) can enhance the nutritional functionality of oat-based ingredients. This study investigated the effect of three oat SSF systems on microstructure, digestibility and bioactive properties. Ground and autoclaved oat substrate was fermented for 0, 48, and 120 h using mono-cultures of Lactiplantibacillus plantarum or Rhizopus oligosporus, or their co-culture under their respective incubation conditions. Phytic acid and increased l-serine equivalents increased under the R. oligosporus mono- and co-culture SSF conditions, whereas limited compositional change occurred under Lp. plantarum mono-culture SSF conditions. Microstructural disruption occurred earlier in R. oligosporus-containing SSF systems, but became extensive across systems with prolonged fermentation. Distinct digestibility responses were observed, including reduced starch digestion rates under Lp. plantarum mono-culture conditions and altered starch and protein accessibility under R. oligosporus-containing SSF conditions. SSF also enhanced apparent in vitro phenolics and antioxidant activity, demonstrating system- and time-dependent modification of functionality in fermented oats.

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url

https://doi.org/10.1016/j.foodchem.2026.151131

Published (Version of record)

: 9926906272001891
: Microstructural changes during solid-state fermentation of oats influence nutrient digestibility and bioactive properties
: Stella Green
Graham T. Eyres
Nicholas Horlacher
Biniam Kebede
: Food Science
: Food chemistry, Vol.529, 151131
: Elsevier
: 11/09/2026
: Natural Sciences and Engineering Research Council of Canada Discovery Grant; University of Otago Doctoral Scholarship; Dick and Mary Earle Scholarship in Technology
: Copyright © The Author(s) 2026. This work was first published in Food Chemistry (Elsevier). This is an open access work distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (https://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial use, distribution and reproduction in any medium, provided the original work is properly attributed to the creator(s) and the source, is not altered, transformed, or built upon in any way, and a link to the Creative Commons license is provided.
: English
: Journal article