{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:55:28Z","timestamp":1790567728685,"version":"4.1.0"},"reference-count":62,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T00:00:00Z","timestamp":1789948800000},"content-version":"vor","delay-in-days":20,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      The processing of edible lily generates substantial waste, including root remnants, fibrous roots, and bulb fragments, the improper disposal of which poses significant environmental risks. Consequently, the effective valorization of these by\u2010products represents a critical challenge. In this study, a high cellulase\u2010producing strain of\n                      <jats:italic>Bacillus velezensis<\/jats:italic>\n                      was isolated from lily bulbs, and its enzymatic capacity was harnessed to convert insoluble dietary fiber (IDF) present in lily waste into soluble dietary fiber (SDF), which is more readily absorbed by the human body. The results revealed that the SDF content increased from 6.49% to 13.92%, accompanied by elevated levels of functional monosaccharides, including fucose, galactose, and mannose. SEM and FT\u2010IR analyses demonstrated that the fermentation process disrupted the dense microstructure of the dietary fiber and gave rise to a honeycomb\u2010like morphology. Thermogravimetric analysis (TGA) and x\u2010ray diffraction (XRD) data further indicated that the crystallinity of the treated dietary fiber increased from 13.08% to 20.18%. Moreover, the functional properties\u2014specifically the hypoglycemic and hypolipidemic effects\u2014as well as the antioxidant activity of the fermented fiber were superior to those of the untreated counterpart. These findings demonstrated that treatment of lily waste with\n                      <jats:italic>B. velezensis<\/jats:italic>\n                      effectively modified the structural and functional attributes of dietary fiber, thereby enhancing the utilization value of lily processing by\u2010products.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71489","type":"journal-article","created":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T06:03:13Z","timestamp":1790056993000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Fermentation of Lily Waste With an Autochthonous\n                    <i>Bacillus velezensis<\/i>\n                    Strain: Structural Modification and Functional Enhancement of Dietary Fiber"],"prefix":"10.1111","volume":"91","author":[{"given":"Hui","family":"Ma","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan Hubei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenghang","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan Hubei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4992-5461","authenticated-orcid":false,"given":"Erhu","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan Hubei China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,21]]},"reference":[{"issue":"1","key":"e_1_2_11_2_1","first-page":"47","article-title":"Production and Characterization of Cellulase by Bacillus pumilus EB3","volume":"3","author":"Ariffin H.","year":"2006","journal-title":"International Journal of Engineering and Technology"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2026.118916"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jhazmat.2020.124956"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130413"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.05.035"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010022\u201002935\u20109"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2020.110248"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.109497"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bcdf.2014.09.003"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.139479"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11130\u2010016\u20100529\u20106"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.105549"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.12.027"},{"issue":"6","key":"e_1_2_11_15_1","first-page":"7","article-title":"Research on Separation of Lignin, Hemicellulose, Cellulose From Corn Stalk","volume":"17","author":"Guang\u2010Lu M. A.","year":"2015","journal-title":"Journal of Agricultural Science and Technology"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.140784"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745\u20104603.2010.00230.x"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.03.047"},{"key":"e_1_2_11_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101435"},{"key":"e_1_2_11_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ejbt.2020.09.001"},{"key":"e_1_2_11_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2020.01.181"},{"key":"e_1_2_11_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2025.102694"},{"key":"e_1_2_11_23_1","doi-asserted-by":"publisher","DOI":"10.1039\/D1FO03107D"},{"key":"e_1_2_11_24_1","doi-asserted-by":"publisher","DOI":"10.1039\/c9fo01009b"},{"key":"e_1_2_11_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2025.140901"},{"key":"e_1_2_11_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jtice.2015.04.025"},{"key":"e_1_2_11_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.104088"},{"key":"e_1_2_11_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.02.042"},{"key":"e_1_2_11_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.143188"},{"key":"e_1_2_11_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2020.03.183"},{"key":"e_1_2_11_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/0278\u20106915(88)90024\u20105"},{"key":"e_1_2_11_32_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1753\u20104887.2011.00401.x"},{"key":"e_1_2_11_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2015.08.008"},{"key":"e_1_2_11_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127522"},{"key":"e_1_2_11_35_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf991089z"},{"key":"e_1_2_11_36_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf1036596"},{"key":"e_1_2_11_37_1","doi-asserted-by":"publisher","DOI":"10.1039\/d1fo02175c"},{"key":"e_1_2_11_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2018.11.135"},{"key":"e_1_2_11_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.135149"},{"key":"e_1_2_11_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.03.039"},{"key":"e_1_2_11_41_1","doi-asserted-by":"publisher","DOI":"10.1088\/1361\u20106528\/ac21f1"},{"key":"e_1_2_11_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.103895"},{"key":"e_1_2_11_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2025.139964"},{"key":"e_1_2_11_44_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2019.02.006"},{"key":"e_1_2_11_45_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.106162"},{"key":"e_1_2_11_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.01.011"},{"key":"e_1_2_11_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116476"},{"key":"e_1_2_11_48_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2023.100810"},{"key":"e_1_2_11_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.135025"},{"key":"e_1_2_11_50_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.112771"},{"key":"e_1_2_11_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111489"},{"key":"e_1_2_11_52_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2023.103545"},{"issue":"6","key":"e_1_2_11_53_1","first-page":"407","article-title":"Study on Preparation and Physicochemical Properties of Water\u2010Soluble Dietary Fiber From Tea","volume":"29","author":"Ze\u2010Yi A. I.","year":"2009","journal-title":"Journal of Tea Science"},{"key":"e_1_2_11_54_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2024.104354"},{"key":"e_1_2_11_55_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2020.117559"},{"key":"e_1_2_11_56_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2026.119219"},{"key":"e_1_2_11_57_1","doi-asserted-by":"publisher","DOI":"10.1093\/naaqua\/vraf033"},{"key":"e_1_2_11_58_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2023.1292726"},{"key":"e_1_2_11_59_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.124983"},{"key":"e_1_2_11_60_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jhazmat.2010.10.120"},{"key":"e_1_2_11_61_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.03.012"},{"key":"e_1_2_11_62_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130883"},{"key":"e_1_2_11_63_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2017.12.011"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71489","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.71489","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71489","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:16:31Z","timestamp":1790565391000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.71489"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9]]},"references-count":62,"journal-issue":{"issue":"9","published-print":{"date-parts":[[2026,9]]}},"alternative-id":["10.1111\/1750-3841.71489"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.71489","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9]]},"assertion":[{"value":"2026-04-30","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-02","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-21","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e71489"}}