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Fermentation of rose residue by Lactiplantibacillus plantarum B7 and Bacillus subtilis natto promotes polyphenol content and beneficial bioactivity

Yue Hu, Xiaoyi Wang, Chen-Qiang Qin, Taotao Li, Wenhui Liu, Difeng Ren

2022Journal of Bioscience and Bioengineering20 citationsDOI

Topics & Concepts

Food scienceChemistryFermentationGallic acidDPPHABTSResidue (chemistry)QuercetinPolyphenolBacillus subtilisAntioxidantBiochemistryBiologyBacteriaGeneticsPhytochemicals and Antioxidant ActivitiesPlant biochemistry and biosynthesisMicrobial Metabolism and Applications
Fermentation of rose residue by Lactiplantibacillus plantarum B7 and Bacillus subtilis natto promotes polyphenol content and beneficial bioactivity | Litcius