Fermentation of <i>Pediococcus pentosaceus</i> JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves

Fermentation of <i>Pediococcus pentosaceus</i> JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves

Mulberry leaves contain polysaccharides, phenols, alkaloids, and other active ingredients which have medicinal and edible value. In this study, fermented mulberry leaf powder was prepared by solid-state fermentation using <i>Pediococcus pentosaceus</i> JC30. The effects of the fermentati...

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Bibliographic Details
Main Authors: Caiyan Meng, Jiawen Xie, Jiaqi Chen, Jiajia Xuan, Zhuoying Zeng, Minghua Lai, Xuerui Kang, Jiayun Li, Guanhui Liu, Jie Tu, Hongxun Tao
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Molecules
Subjects:
<i>Pediococcus pentosaceus</i> JC30
mulberry leaves
volatile compounds
bioactive compounds
antioxidant activity
Online Access:https://www.mdpi.com/1420-3049/30/8/1703
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