Abstract:This article provided a comprehensive discussion of the applications of wheat bran in the food industry，and the various changes observed in its properties following modification via microbial fermentation.The different types of food products developed using wheat bran are introduced，including beverages and meat and noodle products.The changes in the physical and chemical properties，including the antioxidant，textural，rheological，nutritional，and aromatic properties，of wheat bran and its fermented products observed after modification with microbial fermentation were reviewed.Finally，prospects for the further development of wheat bran.