Effects of the Fermentation of Hericium erinaceus by Different Probiotics on the Extraction Process of Crude Polysaccharide and Its Antioxidant Capacity

CHEN Shou-hui; WU Li; SUN Jun-zheng; XIAO Zhi-yong; LI Yi-bin

doi:10.13651/j.cnki.fjnykj.2023.07.001

Home>Articles>Effects of the Fermentation of Hericium erinaceus by Different Probiotics on the Extraction Process of Crude Polysaccharide and Its Antioxidant Capacity

DOI: 10.13651/j.cnki.fjnykj.2023.07.001

Effects of the Fermentation of Hericium erinaceus by Different Probiotics on the Extraction Process of Crude Polysaccharide and Its Antioxidant Capacity

CHEN Shou-hui

WU Li

SUN Jun-zheng

XIAO Zhi-yong

LI Yi-bin

Keywords：Probiotic fermentationHericium erinaceusCrude polysaccharideTotal antioxidant capacityInfrared spectroscopy

Publication Date：2023-07-28

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：9( 1-9 )

Fujian Agricultural Science and Technology

ISSN：0253-2301

Year, Vol.(Issue)：2023,54(7)