alexa The Roles of Fermentation Technologies in Mulberry Food
ISSN: 2161-0444

Medicinal Chemistry
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)


The Roles of Fermentation Technologies in Mulberry Foods Processing: Application and Outlooks

Yu-Xiao Zou1-3*, Wei-Zhi Shen1-3, Si-Yuan Wang1-3, Sen-Tai Liao1-3 and Fan Liu1-3

1Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P.R. China

2Key Laboratory of Functional Foods, Ministry of Agriculture, Guangzhou, P.R. China

3Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P.R. China

*Corresponding Author:
Yu-Xiao Zou
Sericultural & Agri-Food Research Institute
Guangdong Academy of Agricultural Sciences
NO.133 Yiheng ST, Dongguanzhuang RD
Tianhe District, Guangzhou 510610, PR China
Tel: +86-02- 37227141
Fax: +86-02-87236354
E-mail: [email protected]

Received date: April 13, 2015; Accepted date: April 15, 2015; Published date: April 17, 2015

Citation: Zou YX, Shen WZ, Wang SY, Liao ST, Liu F (2015) The Roles of Fermentation Technologies in Mulberry Foods Processing: Application and Outlooks. Med chem 5:e107. doi:10.4172/2161-0444.1000e107

Copyright: © 2015 Zou YX, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



The application of microbial transformation technique makes it possible to provide commercial mulberry foods with stable quality as well as keeping its original nutrition. Food-grade yeasts, lactic acidbacteria and acetic acid bacteria have been used in mulberry foods fermentation in recent years. With considerable research work on medicinal and nutritious value of mulberry around the world, mulberry has been commercially processed into red wine, yoghurt and vinegar which are welcomed by more and more consumers all over the world.


Share This Page

Additional Info

Loading Please wait..
Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version