Variation in characterization and probiotic activities of polysaccharides from litchi pulp fermented for different times

This study investigated the chemical structures and probiotic potential of different polysaccharides (LPs) extracted from the litchi pulp that fermented with Lactobacillus fermentum for different times (i.e., 0–72 h corresponding to LP-0 through LP-72, respectively). Fermentation times affected the...

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Detalles Bibliográficos
Autores principales: He, Chunmei, Zhang, Ruifen, Jia, Xuchao, Dong, Lihong, Ma, Qin, Zhao, Dong, Sun, Zhida, Zhang, Mingwei, Huang, Fei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9449517/
https://www.ncbi.nlm.nih.gov/pubmed/36091223
http://dx.doi.org/10.3389/fnut.2022.993828

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9449517/
https://www.ncbi.nlm.nih.gov/pubmed/36091223
http://dx.doi.org/10.3389/fnut.2022.993828

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