A5041796440- Polysaccharides and Plant Cell Walls
- Medicinal Plants and Neuroprotection
- Microbial Metabolites in Food Biotechnology
- Probiotics and Fermented Foods
- Polysaccharides Composition and Applications
- Phytochemical Studies and Bioactivities
- Biochemical effects in animals
- Metabolomics and Mass Spectrometry Studies
- Isotope Analysis in Ecology
- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Cassava research and cyanide
- Microbial Community Ecology and Physiology
- Phytochemicals and Medicinal Plants
- Lipid metabolism and biosynthesis
- Essential Oils and Antimicrobial Activity
- Seaweed-derived Bioactive Compounds
Shandong Academy of Agricultural Sciences
2019-2025
Polygonatum sibiricum is one of the most widely used traditional Chinese medicine in China. polysaccharide (PSP) main functional component sibiricum. In this study, a water-soluble (PSP-1) was first isolated from with molecular weight 38.65 kDa. Structural analysis performed via methylation and FT-IR spectroscopy analyses, which combination NMR spectroscopy, revealed that PSP-1 has → 4-α-D-Glcp-1 backbone substitution at O-6 β-D-Glcp-1 residues. Furthermore, exhibited potent...
Spirulina is widely known as the "Super Nutritious Food of Future" due to its exceptional nutritional properties. In this article, we investigated effects fermentation using a combination Lactobacillus acidophilus KDB-03 and Kluyveromyces marxianus GDMCC 2.119 on Spirulina. Fermentation significantly increased total flavonoid phenol levels in Spirulina, enhanced 2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity ferric-reducing antioxidant power. Untargeted ultra-performance...
Abstract Spirulina acts as a good dietary nutritional supplement. However, few research studies have been conducted on its fermentation. Three groups of probiotic combinations, lactic acid bacteria, Bacillus strains, and their mixture, were used to investigate The results showed that bacteria significantly increased the content amino acids ratio essential total in fermented Spirulina, compared with unfermented this trend was enhanced by strains' mixture. levels decreased after fermentation...
Based on a three-year field experiment under controlled condition in Ji’nan, China, the effects of peanut growth variation abundance and community structure ammonia oxidizing bacteria (AOB) Archaea (AOA) before after were investigated through quantitative PCR cluster analysis terminal-restriction fragment length polymorphism. Our results show that composition AOA AOB was greatly affected by leading to decreased increased AOB. Furthermore, structures varied growth. Phylogenetic indicated all...