Publications by authors named "Yue-Rong Ru"
J Food Biochem
April 2022
Article Synopsis
- The study investigated the fermentation of walnut flowers using five different probiotics, primarily Lactobacillus strains, to evaluate their effects on chemical composition, antioxidant capacity, and α-glucosidase inhibitory abilities.
- Results indicated that while short-term fermentation (1-3 days) enhanced bioactivities, prolonged fermentation (7 days) led to a significant decrease in active compounds.
- Probiotics L. plantarum (ATCC 8014) and L. rhamnosus (ATCC 53013) showed the most substantial increases in antioxidant activities, making them ideal candidates for improving walnut flower fermentation as a functional food.
