Effects of Lactic Acid Bacteria Fermentation on the Release and Biotransformation of Bound Phenolics in Ma Bamboo Shoots (<i>Dendrocalamus latiflorus Munro</i>)

Lactic acid bacteria fermentation has the potential to enhance the biological activity of bamboo shoot polyphenols. The aim of this study was to investigate the release pattern and biotransformation mechanism of bound phenols from bamboo shoots prepared by fermentation with <i>Lactobacillus ac...

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Bibliographic Details

Published in:	Foods
Main Authors:	Liangshi Zhang, Anping Li, Hemei Liu, Qifeng Mo, Zhengchang Zhong
Format:	Article
Language:	English
Published:	MDPI AG 2025-07-01
Subjects:	lactic acid bacteria fermentation bamboo shoots polyphenols
Online Access:	https://www.mdpi.com/2304-8158/14/15/2573