HIGHLIGHTS
- who: Mingwei Zhang and Fei Huang from the South China University of Technology have published the paper: Variation in characterization and probiotic activities of polysaccharides from litchi pulp fermented for different times, in the Journal: (JOURNAL)
- what: This study aimed to investigate the influence of lactic acid bacterial fermentation on the physicochemical properties and probiotic activities of litchi pulp. Carbohydrate-free MRS broth supplemented with 0.05% (w/v) L-cysteine was used as the basal medium for the experiments and as the blank control, while fructooligosaccharide (FOS) was used for the positive control.
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.