Wheat grain is milled to produce flour, and leftovers of the process are wheat germ and wheat bran. Bran contains the toughest parts of the seed, with high fibre content, around 45 % (Fardet, 2010). Because of this, wheat bran is hard to digest, even for animals (Leo et al. 2012). Within the Wheatbiome project, […]
Fermentation: turning wheat bran from waste to win Read More »
Grupo Editorial Agrícola Henar Comunicación, in collaboration with the School of Agricultural and Environmental Engineering at the Pontifical University of Comillas in Valladolid (INEA), held a workshop to present the advances of the Wheatbiome project. The event was inaugurated by Félix Revilla Grande, director of the School of Agricultural and Environmental Engineering at the Pontifical
How do irrigation and synthetic chemical elements influence the wheat microbiome? Read More »
Wheat is a staple crop that feeds millions, but challenges such as climate change and soil degradation threaten its future productivity. To address these challenges, Wheatbiome project is investigating the interactions between soil, plant, and human microbiomes, aims to foster the development of sustainable farming practices and create healthier wheat-based food and feed products. This
