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Effect of Bacillus sp. DU-106 fermentation on Dendrobium officinale polysaccharide: Structure and immunoregulatory

Wenni Tian1, Liwei Dai2, Siming Lu1

  • 1College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China.

International Journal of Biological Macromolecules
|June 8, 2019
PubMed

Keywords:
Chemical structureDendrobium officinaleImmunostimulatory activityLactic-acid producing Bacillus sp. DU-106Polysaccharides

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