Fermentation-driven valorization of cereal by-products: Mechanisms, functional applications, and emerging AI-assisted approaches

Cereal processing generates abundant by-products, which remain underutilized despite being rich in bioactive compounds. Recent studies highlight the crucial role of fermentation in releasing bound compounds through microorganism-mediated enzymatic hydrolysis. Herein, we summarize the nutritional and functional components present in common cereal by-products, specific fermentation mechanisms for enhancing their bioactive components, and applications of fermented cereal by-products in food and other industrial sectors. Artificial intelligence (AI) has emerged as a promising tool for predicting fermentation performance, optimizing fermentation parameters, and improving bioactive compound extraction in cereal by-product valorization. Although large-scale application is challenging, integrating fermentation with AI is expected to develop the circular bioeconomy and sustainable development.