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Probiotic Potential, Antibacterial and Antioxidant Capacity of Aspergillus luchuensis YZ-1 Isolated from Liubao Tea

2023-05-23

Abstract excerpt

Aspergillus fungi are widely used in the traditional fermentation of food products, so their safety risks and functions are worthy of investigation. In this study, one Aspergillus luchuensis YZ-1 isolated from Liubao tea was identified based on phylogenetic analyses of sequences of three genes coding for internal transcribed spacer 1 (ITS1), β-tubulin (benA) and calmodulin (CaM). The results of hemolytic activity,...

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Literature Corpus work
2bec37e5-6cea-5afb-916b-41563e0f0b65
DOI
10.21203/rs.3.rs-2958585/v1
Open publication

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Probiotic Potential, Antibacterial and Antioxidant Capacity of Aspergillus luchuensis YZ-1 Isolated from Liubao TeaDOI 10.21203/rs.3.rs-2958585/v1
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