Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

<div>Transepithelial electric resistance (TEER) during Caco-2 cell culture. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. NF: cells treated with in vitro digestion of fermentation substrate.</div>

International Journal of Food Science

fig5

Figure 5

Figure 5: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix 