Effect of Fermentation Modification on the Structural Characteristics and Biological Activity of Mulberry Polysaccharides
Objective: To investigate the effects of fermentation by Lactobacillus plantarum (ATCC 14917), Saccharomyces cerevisiae (ATCC 9763), and Bacillus subtilis (ATCC 9327) on the structural characteristics and bioactivities of mulberry polysaccharides (MPs). Methods: Three fermented MPs (MFP-Z, MFP-N, MF...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Chinês |
| Publicat: |
The editorial department of Science and Technology of Food Industry
2026-08-01
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| Col·lecció: | Shipin gongye ke-ji |
| Matèries: | |
| Accés en línia: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025090100 |
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