Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria

The ancient traditional Chinese drink Bian-Que Triple-Bean Soup made by fermentation (FTBS) of Lactococcus lactis subsp. lactis YM313 and Lacticaseibacillus casei YQ336 is a potential functional drink. The effect of fermentation on the flavor and biological activity of FTBS was evaluated by analyzin...

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Detalles Bibliográficos
Autores principales: Li, Yiming, Yang, Huixin, Yu, Bin, Wang, Jiayao, Zhu, Manli, Liu, Jiao, Zheng, Zhenjie, Qian, Zhenning, Wei, Linya, Lv, Huanyong, Zhang, Lili, Xu, Yunhe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10390724/
https://www.ncbi.nlm.nih.gov/pubmed/37533834
http://dx.doi.org/10.3389/fmicb.2023.1152654

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10390724/
https://www.ncbi.nlm.nih.gov/pubmed/37533834
http://dx.doi.org/10.3389/fmicb.2023.1152654

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