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  5. Effects on active ingredient contents and antioxidant bioactivities of mulberry leaves by fermentati

Effects on active ingredient contents and antioxidant bioactivities of mulberry leaves by fermentati

来源 :中国蚕学会第十二届家柞蚕遗传育种与良种繁育学术研讨会 | 被引量 : 0次 | 上传用户：yzl1983523
【摘 要】
：
BACKGROUND: Mulberry leaves are usually processed with probiotic fermentation in their application as fodder.However,whether the fermentation process could change the main active ingredient contents a
【作 者】
：
Yan Yu Ya Nan Jia Hai Peng Lu Tian Lin Lu Wei Xiao Ling Shu Zeng Li Xu 
【机 构】
：
College of Biotechnology,Southwest University,Chongqing,400715,China
【出 处】
：
中国蚕学会第十二届家柞蚕遗传育种与良种繁育学术研讨会
【发表日期】
：
2016年3期
【关键词】
：
mulberry leaves fermentation fodder bacillus sp active ingredient bioactivities 
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　　BACKGROUND: Mulberry leaves are usually processed with probiotic fermentation in their application as fodder.However,whether the fermentation process could change the main active ingredient contents and bioactivities of mulberry leaves is still worthy of exploration.In our study,fermentations of mulberry leaves were performed with three kinds of Bacillus sp.
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