Fermentation of Tibetan tea is necessary during processing and its quality will be under the
influence of microorganisms. In this study, Rhizopus oligoporus was inoculated in Tibetan …

Tibetan tea is a typical dark tea, whose processing is highly dependent on pile-fermentation.
During microbial fermentation, microorganisms, including Bacillus circulans, and their …

The study aimed to explore the effects of fortified fermented rice-acid on the antioxidant
capacity of mouse serum and the gut microbiota. Hair characteristics, body mass index …

Red rice is a kind of whole grain with health benefits. Probiotic fermentation is widely
applied to promote nutrient release from cereals and improve bioactivity. The study aims to …

The aim of this study was to compare the free radical scavenging ability and intestinal
epithelial cell protective effects of Java tea (Orthosiphon stamineus) root extracts (ORE) …

Solid-state fermentation (SSF) of Chinese jujube with Cordyceps militaris was performed in
the present study. The results revealed that the contents of total phenolic and flavonoid in …

Edible plant Jiaosu (EPJ) is a kind of plant functional food which is produced from fresh
vegetables, fruits, medicinal and edible plants through long-time fermentation by a wide …

Green tea has distinct astringency, bitter taste, and typical green flavor because of its post-
harvest treatment without withering and enzymatic oxidation. Microbial fermentation has …

Glutinous rice-based foods have a long history are consumed worldwide. They are also in
great demand for the pursuit of novel sensory and natural health benefits. In this study, we …

Previously, this author reported that the fermentation of quinoa with Rhizopus oligosporeus
increased antioxidant activity, and the antioxidant activity of the 80% methanol extract of the …