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>Morphological observation of Astragalus fermented for different durations. (a) After fermentation for 24 h probiotics (red arrows) were attached to the surface of Astragalus. (b) Holes (red arrows) became evident on Astragalus surface after fermentation for 48 h. (c) Higher magnification clearly showed these holes (red arrows) after fermentation for 48 h.</div>

Aquaculture Research

fig5

Figure 5

Figure 5: 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 5 | 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) 