Optimization of Mixed-Culture Solid-State Fermentation and the Effect of Microencapsulation on the Antioxidant Activity of Cherry Blossom Extract.

As shown in Table 3 , the results of the analysis of variance (ANOVA) suggest that the model is highly significant (F = 67.49, p < 0.0001), while the residual term is not ( p = 0.4073).

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The results indicate that after stabilization treatment, all samples still exhibited good in vitro antioxidant activity, with an overall trend of “mixed-microbial fermentation extract > microencapsulated release solution > optimal single-microbial fermentation group > unfermented extract” ( Figure 12 ).

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