Analysis of Differences in Chemical Components of Fermented Mulberry Leaves with Different Strains of Lactic Acid Bacteria by Ultra-high Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry

Analysis of Differences in Chemical Components of Fermented Mulberry Leaves with Different Strains of Lactic Acid Bacteria by Ultra-high Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry

The objective of this study is to compare the effects of different fermentation processes with lactic acid bacteria (LAB) on the chemical constituents of mulberry leaves and to select superior LAB. The chemical components in mulberry leaves were detected by ultra-high performance liquid chromatograp...

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Bibliographic Details
Main Author: XIU Huidi, LIANG Guangyue, CHENG Lei
Format: Article
Language:English
Published: China Food Publishing Company 2024-11-01
Series:Shipin Kexue
Subjects:
mulberry leaves; fermentation; ultra-high performance liquid chromatography-quadrupole-time of flight-mass spectrometry; principal component analysis; partial least squares-discriminant analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-026.pdf
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