<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2448-6132</journal-id>
<journal-title><![CDATA[Abanico veterinario]]></journal-title>
<abbrev-journal-title><![CDATA[Abanico vet]]></abbrev-journal-title>
<issn>2448-6132</issn>
<publisher>
<publisher-name><![CDATA[Sergio Martínez González]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2448-61322025000100302</article-id>
<article-id pub-id-type="doi">10.21929/abavet2025.5</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la fermentación con Aspergillus oryzae sobre el contenido fitoquímico y nutricional de cereales]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of fermentation with Aspergillus oryzae on the phytochemical and nutritional content of cereals]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ortiz-Robledo]]></surname>
<given-names><![CDATA[Faviola]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Araiza-Rosales]]></surname>
<given-names><![CDATA[Elia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herrera-Gamboa]]></surname>
<given-names><![CDATA[Jaime]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villanueva-Fierro]]></surname>
<given-names><![CDATA[Ignacio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Fraga]]></surname>
<given-names><![CDATA[Karla]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pámanes-Carrasco]]></surname>
<given-names><![CDATA[Gerardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Juárez del Estado de Durango Instituto de Silvicultura e Industria de la Madera ]]></institution>
<addr-line><![CDATA[ Durango]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Tecnológico del Valle del Guadiana Tecnológico Nacional de México ]]></institution>
<addr-line><![CDATA[Durango Durango]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Juárez del Estado de Durango Facultad de Medicina Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[Durango Durango]]></addr-line>
<country>México</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Politécnico Nacional Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional ]]></institution>
<addr-line><![CDATA[ Durango]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Politécnica de Durango  ]]></institution>
<addr-line><![CDATA[Durango Durango]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>16</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2448-61322025000100302&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2448-61322025000100302&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2448-61322025000100302&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El objetivo del presente trabajo fue fermentar granos de cereales con Aspergillus oryzae a diferentes tiempos (0, 3, 5 y 7 días) para incrementar su contenido fenólico total, proteico y taninos condensados. Para esto, se utilizaron granos de cuatro cereales: maíz, avena, cebada y sorgo. Los granos se sometieron a una fermentación en estado sólido con una cepa de Aspergillus oryzae. Los mayores incrementos de proteína cruda en maíz, sorgo y avena fueron observados a los 5 y 7 días de fermentación. En relación al contenido fenólico, se mostró el mayor contenido a los 7 días en todos los granos. Por otro lado, el contenido de taninos condensados mostró un mayor incremento en maíz y sorgo a los 5 días de fermentación, mientras que en avena se alcanzó a los 7 días. La cebada no mostró diferencias de 3 a 7 días. En conclusión, la fermentación en estado sólido incrementó el contenido fitoquímico y nutricional de cereales, al manipular el tiempo de fermentación.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The aim of this study was the fermentation of cereal grains with Aspergillus oryzae at different times (0, 3, 5 and 7 days) to increase the total phenolic, protein and condensed tannins content. Therefore, four cereal grains were used: corn, oat, barley and sorghum. Cereal grains were subjected to a solid-state fermentation with de Aspergillus oryzae. Higher increases of protein in corn, oat and sorghum were observed at 5 and 7 days of fermentation. In relation to phenolic content, the highest content was shown at 7 days of fermentation in all grains. Otherwise, condensed tannins showed higher contents in corn and sorghum at 5 days of fermentation; whereas, oat reached higher contents at 7 days. No changes were observed in barley among 3 and 7 days of fermentation time. In conclusion, solid state fermentation increased phytochemicals and nutritional contents by changing fermentation time.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[fermentación en estado sólido]]></kwd>
<kwd lng="es"><![CDATA[hongos filamentosos]]></kwd>
<kwd lng="es"><![CDATA[compuestos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[fenoles]]></kwd>
<kwd lng="en"><![CDATA[state-solid fermentation]]></kwd>
<kwd lng="en"><![CDATA[filamentous fungi]]></kwd>
<kwd lng="en"><![CDATA[bioactive compounds]]></kwd>
<kwd lng="en"><![CDATA[phenolics]]></kwd>
</kwd-group>
</article-meta>
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