Optimizing the Fermentation Conditions of Cudrania tricuspidata Fruit Using Bacillus amyloliquefaciens for Anti-Inflammatory Activity and GC-MS-Based Volatile Component Characteristics

The aim of this study is to optimize the performance conditions used for maximum anti-inflammatory activity and to clarify in vitroanti-inflammatory properties of fermented C. tricuspidata fruit. Based on the single-factor experiment and Box–Behnken design, the optimized fermentation conditions of C...

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Detalles Bibliográficos
Autores principales: Ha, Si Young, Jung, Ji Young, Kim, Hyeon Cheol, Yang, Jae-Kyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10599871/
https://www.ncbi.nlm.nih.gov/pubmed/37886428
http://dx.doi.org/10.1155/2023/5042416

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10599871/
https://www.ncbi.nlm.nih.gov/pubmed/37886428
http://dx.doi.org/10.1155/2023/5042416

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