Application of environmental-safe fermentation with Saccharomyces cerevisiae for increasing the cinnamon biological activities

Abstract The effect of fermentation by Saccharomyces cerevisiae on biological properties of cinnamon (Cinnamomum cassia) was investigated. The study demonstrated that the extract of S. cerevisiae-fermented cinnamon (S.C.FC) has antioxidants higher than non-fermented one. The optimum results for anti...

Full description

Bibliographic Details

Published in:	Bioresources and Bioprocessing
Main Authors:	Osama M. Darwesh, Aya S. Eweys, Yan-Sheng Zhao, Ibrahim A. Matter
Format:	Article
Language:	English
Published:	SpringerOpen 2023-02-01
Subjects:	S. cerevisiae Fermentation Antioxidant activity Cinnamomum cassia Antimicrobial Anti-inflammatory
Online Access:	https://doi.org/10.1186/s40643-023-00632-9