Ya-Mao Yang

Study on the Nutritional Characteristics and Flavor of De-Anthocyanidin Black Rice Fermented by Multiple Compound Lactobacillus.

De-anthocyanin black rice (DBR) is a residue generated after the industrial extraction of anthocyanins; it retains considerable polysaccharides and other bioactives but remains largely underutilized. In this study, DBR underwent co-fermentation using a 2:1 (v/v) mixture of Lactiplantibacillus plantarum and Lactobacillu...