Table 1.

The use of SSF in the production of bioactive compounds.

Natural Product	Bioactive Compound	Microorganism Used for Fermentation	Content of Bioactive Compounds in Fermented Samples	Reference
Barley grains	Polyphenols Flavonoids	Aspergillus awamorinakazawa	3786 ± 24–4954 ± 21 μg GAE/g (TPC) 2141 ± 16–2389 ± 15 μg CE/g (TFC)	[67]
Mung Beans	Polyphenols	Cordyceps militaris SN-18	5679.52 ± 57.29 μg GAE/g DW	[68]
Oats	Polyphenols	Monascus anka	355.07 ± 27.40 mg/kg (rutin)	[69]
Purple Rice	Antioxidant red pigments	Monascus purpureus CMU002U	388.25 OD/g of DW	[70]
Soybean okara	Polyphenols Isoflavones	Saccharomyces cerevisiae	116 mg GAE/10 g to 123 mg GAE/10 g	[71]
	Polyphenols	Saccharomyces cerevisiae, Hansenula sp	150 mg GA/100 g DW	[72]
Soybean	Vitamin K	Bacillus subtilis NCIM 2708	39.039 μg/g	[73]
	Polyphenols Isoflavones	Rhizopus oligosporus RT-3	3348.26 ± 39.44 to 7768.40 ± 171.27 mg GAE/g DW	[74]
		Tricholoma matsutake	1559.04 μg/g (isoflavones)	[75]
Wheat bran	Ferulic acid	Aspergillus niger	358.72 μg/g	[76]
Wheat grains	Polyphenols Flavonoids	Aspergillus awamorinakazawa	977–3598 μg GAE/g (TPC) 83–359 μg CE/g (TFC)	[77]
Apple Pomace	Polyphenols	Phanerocheate chrysosporium	4.6 to 16.12 mg GAE/g DW	[78]
Fig by-products		Aspergillus niger HT4	10.84 ± 0.39 mg of GAE/g DW	[79]
Garden cress seeds		Trichoderma reesei	3600 mg GAE/100 g DW	[80]
Mexican mango seed		Aspergillus niger GH1	3288 mg GAE/100 g (polyphenols)	[81]
Pineapple and guava fruit		Rhizopus oligosporus	from 14,691.5 ± 972.6 to 28,114.9 ± 1869.9 μg/g DW	[82]
Pineapple by-products		Kluyveromyces marxianus NRRL Y- 8281	120 mg GA/100 g DW	[83]
Plum pomace	Polyphenols Flavonoids	Aspergillus niger Rhizopus oligosporus	119.75 ± 3.90 mg/100 g DW (flavonols) 59.58 ± 2.05 mg/100 g DW (cinnamic acids)	[84]
Pomegranate husk	Polyphenols	Aspergillus niger	47 mg/g	[85]
White grape pomace	Carotenoids γ-linolenic acid	Actinomucor elegans Umbelopsis isabelline	113.94 ± 3.42 mg/kg DW (phenolic acid) 343.95 ± 6.88 mg/kg DW (flavanols)	[86]