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...
Main Authors: | Yuxuan Liu, Huan Cheng, Huiyan Liu, Ruoshuang Ma, Jiangtao Ma, Haitian Fang |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-09-01
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Series: | Molecules |
Subjects: | |
Online Access: | https://www.mdpi.com/1420-3049/24/19/3519 |
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