Effect of Bacillus sp. DU-106 fermentation on Dendrobium officinale polysaccharide: Structure and immunoregulatory activities.
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DOI: 10.1016/j.ijbiomac.2019.05.203
Abstract: In this study, a novel lactic acid probiotic named Bacillus sp. DU-106 was introduced to ferment Dendrobium officinale (D. officinale) polysaccharides, and the effects of such process on the structure and immunostimulatory activity of D.… read more here.
Keywords: dendrobium officinale; fermentation; officinale polysaccharide; bacillus 106 ... See more keywords
Genomic Characterization and Probiotic Potency of Bacillus sp. DU-106, a Highly Effective Producer of L-Lactic Acid Isolated From Fermented Yogurt
Sign Up to like & getrecommendations! Published in 2018 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2018.02216
Abstract: Bacillus sp. DU-106, a newly isolated member of Bacillus cereus group, exhibits the predominant ability to produce L-lactic acid. The probiotic potency of test strain revealed its survivability at acidic pH, bile salts and viability… read more here.
Keywords: genomic characterization; probiotic potency; lactic acid; bacillus 106 ... See more keywords