Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria

Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria

IntroductionGanmai Dazao Decoction is a traditional Chinese recipe, and is composed of licorice, floating wheat, and jujube.MethodsEffects of lactic acid bacteria fermentation on the physicochemical properties, antioxidant activity, and γ-aminobutyric acid of Ganmai Dazao Decoction were studied. The...

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Bibliographic Details
Main Authors: Linya Wei, Yiming Li, Zina Hao, Zhenjie Zheng, Huixin Yang, Suixin Xu, Shihan Li, Lili Zhang, Yunhe Xu
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-11-01
Series:Frontiers in Microbiology
Subjects:
Ganmai Dazao Decoction
GABA
lactic acid bacterial fermentation
antioxidant effects
non-targeted metabolomics
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2023.1274353/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2023.1274353/full

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