Induced changes in bioactive compounds of broccoli juices after fermented by animal- and plant-derived Pediococcus pentosaceus
Xinxing Xu, Shuang Bi, Fei Lao, Fang Chen, Xiaojun Liao, Jihong Wu
Topics & Concepts
Food scienceMyrosinaseFermentationSulforaphaneChemistryLactic acidLactic acid fermentationPediococcusPediococcus acidilacticiBiochemistryLactobacillusGlucosinolateLactobacillus plantarumBacteriaBiologyBotanyBrassicaGeneticsGenomics, phytochemicals, and oxidative stressMicrobial Metabolites in Food BiotechnologyBiochemical Analysis and Sensing Techniques