Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprising <i>Bacillus velezensis</i>, <i>Bacillus licheniformis</i>, and <i>Lactobacillus reuteri</i> mixed with <i>Lactobaci...

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Bibliographic Details
Main Authors: Yuxuan Liu, Huan Cheng, Huiyan Liu, Ruoshuang Ma, Jiangtao Ma, Haitian Fang
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Molecules
Subjects:
goji juice
fermentation
multiple bacterial strains
volatile compound
antioxidant capacity
Online Access:https://www.mdpi.com/1420-3049/24/19/3519

Internet

https://www.mdpi.com/1420-3049/24/19/3519

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