Yongxin Li

Fermentation of Polygonatum cyrtonema with lactic acid bacteria to improve its flavor, antioxidant, and hypouricemic potential

This study aimed to investigate the transformation of Polygonatum cyrtonema Hua (PCH) by lactic acid bacteria (LAB), including Lactobacillus plantarum (P-5, Z-2, and 28–1) and Lactobacillus pentosus P-7. LAB-fermented PCH (FPCH) altered sugar and acid profiles, along with increas...