Synergistic Impact of Lactobacillus plantarum and Bacillus coagulans on Solid-State Fermentation of Astragalus and Effects of Fermentation Products on Disease Resistance of Crucian Carp (Carassius auratus)

<div>Changes in proteins before and after fermentation. (a) Before fermentation, bands 1 and 2 represent group A and bands 3, 4, and 5 represent groups AL, AB, and ALB, respectively. After fermentation for (b) 24 h and (c) 48 h, bands 1, 2, 3, and 4 represent groups A, AL, AB, and ALB, respectively.</div>

Aquaculture Research

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Figure 4: Synergistic Impact of Lactobacillus plantarum and Bacillus coagulans on Solid-State Fermentation of Astragalus and Effects of Fermentation Products on Disease Resistance of Crucian Carp (Carassius auratus)

Figure 4 | Synergistic Impact of Lactobacillus plantarum and Bacillus coagulans on Solid-State Fermentation of Astragalus and Effects of Fermentation Products on Disease Resistance of Crucian Carp (Carassius auratus) 