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Journal of microbiology and biotechnology, v.32 no.4, 2022년, pp.473 - 483
Yu, Jinhui (Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences) , Geng, Yun (Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences) , Xia, Han (Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences) , Ma, Deyuan (Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences) , Liu, Chao (College of Life Science, Shandong Normal University) , Wu, Rina (College of Food Science, Shenyang Agricultural University) , Wu, Junrui (College of Food Science, Shenyang Agricultural University) , You, Shengbo (Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences) , Bi, Yuping (Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences)
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In this study we investigated the effect of lactic acid bacteria (LAB) fermentation on the ingredients and anti-oxidant activity of Withania somnifera extract. Four strains of LAB could proliferate normally in medium containing W. somnifera extract after the pH reached 3.1~3.5. LAB fermentation incr...
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