Why Kernza^®?
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- Resources for:
- GrowersWhether you are a Kernza® grower, or are interested in becoming one, you will find what you need to participate in the perennial revolution here.
- HandlersThe definitive source for everything between the farm and the plate including transportation, storage, cleaning, milling and more.
- MakersFor everyone turning Kernza® into tasty foods and beverages via consumer packaged goods or restaurant menus.
- ConsumersAre you a curious eater interested in joining the perennial revolution? Find a tasty Kernza® product near you.
- ResearchersA global research collective is improving seed and investigating the ecological and social impacts of Kernza® grain.
- FundersKernza® grain is a new crop in development: learn how it is funded, and how you can make a difference.
- Perennial Percent^™The Perennial Percent™ program allows innovative food and beverage makers to showcase their products by labeling them as made with perennial grain ingredients, like sweet and nutty Kernza.
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- The Kernza^® NetworkKernza® development is made possible by a network of brilliant and passionate people and organizations.
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Field Notes
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Why Kernza^®?
Resources
- Resources for:
- GrowersWhether you are a Kernza® grower, or are interested in becoming one, you will find what you need to participate in the perennial revolution here.
- HandlersThe definitive source for everything between the farm and the plate including transportation, storage, cleaning, milling and more.
- MakersFor everyone turning Kernza® into tasty foods and beverages via consumer packaged goods or restaurant menus.
- ConsumersAre you a curious eater interested in joining the perennial revolution? Find a tasty Kernza® product near you.
- ResearchersA global research collective is improving seed and investigating the ecological and social impacts of Kernza® grain.
- FundersKernza® grain is a new crop in development: learn how it is funded, and how you can make a difference.
- Perennial Percent^™The Perennial Percent™ program allows innovative food and beverage makers to showcase their products by labeling them as made with perennial grain ingredients, like sweet and nutty Kernza.
Network
- The Kernza^® NetworkKernza® development is made possible by a network of brilliant and passionate people and organizations.
  - View the Directory
- About Us
Field Notes
Education
Donate

Field Notes

Kernza for Fermentation and Nutrition: New Research from the University of Minnesota

Research Roundup

01.27.2025

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Researchers Takehiro Murai and George A. Annor from the University of Minnesota’s College of Food, Agricultural, and Natural Resource Sciences (CFANS) analyzed the use of Kernza in fermentation and the potential for this process to enhance the nutritional qualities of the perennial grain, documenting their findings in the paper “Improving the Nutritional Profile of Intermediate Wheatgrass by Solid-State Fermentation with Aspergillus oryzae Strains.”

The team utilized the mold Aspergillus oryzae for this research, determining that there is “potential of solid-state fermentation to improve the nutritional profile” of Kernza.

Kernza for Fermentation and Nutrition: New Research from the University of Minnesota

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Kernza and Fermentation Mention In the News