Bacillus subtilis and bifidobacteria bifidum fermentation effects on various active ingredient contents incornus officinalis fruit

HIGHLIGHTS

• who: Xiuren Zhou and collaborators from the Department of Biotechnology, School of Life Science and Technology, Henan Institute of Science and Technology, Hualan Road, #, Xinxiang, China have published the research work: Bacillus subtilis and Bifidobacteria bifidum Fermentation Effects on Various Active Ingredient Contents inCornus officinalis Fruit, in the Journal: Molecules 2023, 1032 of /2023/
• what: The authors fermented COF with B. subtilis and B. bifidum, and the authors determined the loganin, ursolic acid, oleanolic acid, and gallic acid contents of the COF culture broth at various fermentation times using high-performance_liquid_chromatography (HPLC).
• how . . .
  

   

  

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