Antioxidant properties of water-soluble polysaccharides prepared by co-culture fermentation of straw and shrimp shell

Antioxidant properties of water-soluble polysaccharides prepared by co-culture fermentation of straw and shrimp shell

Herein, we present a method for producing water-soluble polysaccharides (WSPs) by co-culture fermentation of straw and shrimp shells. The chitin-degrading strain was isolated and genotypically identified as the non-pathogen Photobacterium sp. LYM-1 in this study. Photobacterium sp. LYM-1 and Aureoba...

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Bibliographic Details
Main Authors: Yongmei Lyu, Mian Wang, Yiwen Zhang, Xiaoyang Zhang, Xiaochen Liu, Fengwei Li, Dujun Wang, Ming Wei, Xiaohong Yu
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-11-01
Series:Frontiers in Nutrition
Subjects:
polysaccharide
straw
shrimp shell
co-culture fermentation
antioxidation
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.1047932/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.1047932/full

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