Improvement of antioxidant activity and active ingredient of Dendrobium officinale via microbial fermentation

Improvement of antioxidant activity and active ingredient of Dendrobium officinale via microbial fermentation

This study used brewer’s yeast to ferment Dendrobium officinale and single-factor and orthogonal experiments were conducted to determine the optimal fermentation conditions. The antioxidant capacity of Dendrobium fermentation solution was also investigated by in vitro experiments, which showed that...

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Bibliographic Details
Main Authors: Gen Yu, QingFen Xie, WenFeng Su, Shuang Dai, XinYi Deng, QuLiang Gu, Shan Liu, JeonYun Yun, WenHao Xiang, Yang Xiong, GuanDong Yang, Yifei Ren, He Li
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-02-01
Series:Frontiers in Microbiology
Subjects:
Dendrobium officinale
fermentation
condition optimization
antioxidant
GC–MS
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2023.1061970/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2023.1061970/full

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