Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprising Bacillus velezensis, Bacillus licheniformis, and Lactobacillus reuteri mixed with Lactobacillus rhamnosus and Lactobacillus plantarum were used to ferment go...

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Detalles Bibliográficos
Autores principales: Liu, Yuxuan, Cheng, Huan, Liu, Huiyan, Ma, Ruoshuang, Ma, Jiangtao, Fang, Haitian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804111/
https://www.ncbi.nlm.nih.gov/pubmed/31569407
http://dx.doi.org/10.3390/molecules24193519

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804111/
https://www.ncbi.nlm.nih.gov/pubmed/31569407
http://dx.doi.org/10.3390/molecules24193519

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