Cleavage of macromolecule (protein/polysaccharide)-phenolic bond in soybean cell wall through Lactobacillus casei and Lactobacillus helviticus mixed culture solid-state fermentation for chlorogenic acid extraction
Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe, Juliet Osabutey, Benjamin Kumah Mintah, Kwaku Tano‐Debrah, Yongkun Ma
Topics & Concepts
Lactobacillus caseiChlorogenic acidChemistrySolid-state fermentationFermentationFood scienceDPPHPolysaccharideResponse surface methodologyChromatographyBiochemistryAntioxidantFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods