Enhancing the antioxidant and anti-inflammatory potentials of mulberry-derived postbiotics through submerged fermentation with B. subtilis H4 and B. amyloliquefaciens LFB112
Zaheer Abbas, Yucui Tong, Jing Zhang, Junyong Wang, Henan Guo, Qiang Cheng, Marhaba, Yichen Zhou, Baseer Ahmad, Xubiao Wei, Dayong Si, Rijun Zhang
Topics & Concepts
Bacillus amyloliquefaciensABTSChemistryDPPHAntioxidantFood scienceBacillus subtilisFermentationProinflammatory cytokineMicrobiologyNutraceuticalReactive oxygen speciesBacteriaBiochemistryInflammationBiologyImmunologyGeneticsAquaculture disease management and microbiotaMedicinal Plants and NeuroprotectionGut microbiota and health