Optimization for preparation conditions and antioxidant activity in vitro of polypeptide fermentation by Bacillus subtilis from adlay bran
Using adlay bran as raw material, the polypeptides were prepared from adlay bran by Bacillus subtilis fermentation. With hydrolysis degree as evaluation index, the fermentation condition was optimized by single factor and orthogonal experiments, and the in vitro antioxidant activity of adlay bran po...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-02-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-146.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|