Effects of Coriolus versicolor-fermented sweet potato pulp water on yogurt: bioactive components, functional properties, and in vitro gut microbiota modulation

In the sweet potato starch processing industry, large volumes of organic wastewater are generated, yet their utilization remains limited. This study introduces a novel strategy for yogurt enhancement by incorporating Coriolus versicolor-fermented sweet potato pulp water (CV-SPPW). The effects of dif...

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Autori principali:	Qin Cen, Jiamin Li, Zhengbin Yang, Zefen Zhu, Juan Zhou, Xinyao Huang, Huaimao Tie, Xuefeng Zeng, Likang Qin
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2026-01-01
Serie:	Food Chemistry: X
Soggetti:	Coriolus versicolor Sweet potato pulp water Yogurt；bioactive components Gut microbiota
Accesso online:	http://www.sciencedirect.com/science/article/pii/S2590157525012726
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