Optimization for preparation conditions and antioxidant activity in vitro of polypeptide fermentation by Bacillus subtilis from adlay bran

Using adlay bran as raw material, the polypeptides were prepared from adlay bran by Bacillus subtilis fermentation. With hydrolysis degree as evaluation index, the fermentation condition was optimized by single factor and orthogonal experiments, and the in vitro antioxidant activity of adlay bran po...

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Bibliographic Details

Published in:	Zhongguo niangzao
Main Author:	DU Bin, WANG Xiao, ZHANG Min, LI Yunan, DENG Changqiong, LIN Dong
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2024-02-01
Subjects:	adlay bran|polypeptide|fermentation process|orthogonal experiment|antioxidant activity
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-146.pdf