Enhancing antioxidant activity of corn bract and silk juices through biotransformation of polyphenols by Lactobacillus paracasei TJ199 fermentation
To enhance the bioactivity of corn bract and silk, we isolated Lactobacillus paracasei TJ199 - a strain with exceptional antioxidant capacity - was used to ferment corn bract juice (CBJ) and silk juice (CSJ). Fermentation increased total phenolic (0.47 - and 0.23 - fold) and flavonoid contents in CB...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500433X |
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