Development of a Functional Food Based on the Fermentation Broth of Jiegeng for the Treatment of Inflammatory Bowel Disease

<div>Physico-chemical property tests of FF (I, II, III, IV, V, VI FF with 96%, 50%, 25%, 20%, 10%, and 5% solids content, respectively) (a) pH of FF with different solids content. (b) Solubility of FF with different solids content (standing at room temperature for 6 h).</div>

Journal of Food Biochemistry

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Figure 7

Figure 7: Development of a Functional Food Based on the Fermentation Broth of Jiegeng for the Treatment of Inflammatory Bowel Disease 