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Optimization of Blue Honeysuckle Co-Fermentation with Lactobacillus rhamnosus and Saccharomyces cerevisiae to Enhance Total Phenolic Content and Antioxidant Activity
 
 

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Journal: Fermentation, 2026
Volume: 12
Number: 464

Article: Bioconversion of Beet Molasses to Exopolysaccharides by High-Sucrose-Tolerant Lactic Acid Bacteria: Strain Screening, Fermentation Optimization and In Vitro Bioactivity Evaluation
Authors: by Yujie Wang, Chuyu Zheng, Gaoyu Ren, Han Zhang, Shuna Zhao and Guanghui Shen
Link: https://www.mdpi.com/2311-5637/12/10/464

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