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The hydrolysis of polysaccharides, proteins, and lipids by microorganism-derived enzymes, especially amylases, proteases, and lipases, results in substances that stop food from spoiling and alter the nutritional, technical, and sensory qualities of food (Steinkraus, 2018)

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Again, cells were washed with PBS and re-suspended in 1 mL PBS with 50 L Propidium Iodide (1 mg/mL) for 30 min in dark

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Huang WH, Chien PY, Yang CH, Lee AR (2003) Novel synthesis of flavonoids of Scutellaria baicalensis GEORGI