FeruliCult: Phenolic-Release Starter Culture for Whole-Grain Bread

A freeze-dried Lactiplantibacillus plantarum starter culture for whole-grain doughs whose esterases liberate bound ferulic acid from wheat bran during normal proofing, so bread carries a lab-verified antioxidant claim. Bakeries swap it in for their existing culture and test each batch with an included rapid assay.