Optimization of Solid-state Fermentation Process of Polygonatum cyrtonema Hua by Lactobacillus bulgaricus and Its Effect on the Quality of Enzymatic Solution

To optimize the solid-state fermentation process of Polygonatum cyrtonema Hua by Lactobacillus bulgaricus and compare the quality of P. cyrtonema Hua enzymatic solution before and after fermentation, this study took the inoculation volume, fermentation temperature, and fermentation time as influenci...

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Bibliografische Detailangaben

Hauptverfasser:	Shengyu LIAO, Chenglin TANG, Yin QIN, Taiqiong GUO, Juanze HU, Guofei ZHU
Format:	Artigo
Sprache:	Chinês
Veröffentlicht:	The editorial department of Science and Technology of Food Industry 2025-11-01
Schriftenreihe:	Shipin gongye ke-ji
Schlagworte:	polygonatum cyrtonema hua lactobacillus bulgaricus solid-state fermentation antioxidant activity bioactive substances
Online-Zugang:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080028
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