Fermentation process induces the structural breakdown of plant cell walls, leading to the liberation or synthesis of various anti-oxidant compounds (Hur, Lee, Kim, Choi, & Kim, 2014). For example, it has been shown that during the course of Lactobacillus-mediated fermentation, organic acids are amassed, proteins are hydrolyzed and anti-oxidant ferulic acid from plant cell wall materials is solubilized (Cheigh, Park, & Lee, 1994; Eriksson & Na, 1995). Consistent with these, it has been found that Aspergillus oryzae-mediated