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| Effect of different fermentation conditions on plum polyphenol content |
| Yan Jingyi, Zheng Jingmei, Wang Junhua, Li Weijia |
| Hebei Ruilong Biotechnology Co., Ltd. , Shijiazhuang 050000, China |
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Abstract Plum contains a large number of phenolic substances, which have the effects of anti-oxidation, anti-cancer and scavenging free radicals. However, for a long time, the extraction of plum is basically the rough processing of fresh fruit, and the lack of deep-level plum biological preparation technology leads to the waste of plum extraction resources. Improving polyphenol content in plum by biotechnology has important research value. In this paper, plums were used as raw materials. Through the screening and combination of microbial strains, strains and strain combinations that increased the polyphenol content of fermentation products were screened. Using the screened microbial strains, under the premise of single factor test, the microbial fermentation conditions were further optimized to find the best fermentation conditions, which provided a basis for the processing and application of plum polyphenols.
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