Jing-Ping Ge

Optimization of Blue Honeysuckle Co-Fermentation with Lactobacillus rhamnosus and Saccharomyces cerevisiae to Enhance Total Phenolic Content and Antioxidant Activity

Blue honeysuckle (Lonicera caerulea L.) is a cold-adapted berry rich in bioactive polyphenols. The association of phenolic compounds with the plant cell-wall matrix may limit their extractability. To promote polyphenol release and enhance antioxidant properties, a blue honeysuckle matrix was co-fermented with Lactobaci...