“…Many factors affect microbial transformation, such as fermentation mode, culture medium type, fermentation temperature, humidity, time, pH, rotation speed, substrate solubility, and co-factors [ 7 , 9 , 10 , 11 , 12 , 13 , 14 ]. Moreover, due to the existence of plant enzyme systems and the differences of oxygen content, the products of solid-state fermentation and liquid fermentation are quite different [ 9 , 15 , 16 , 17 ]. For example, microorganisms secrete different enzymes at different times in the biotransformation process, which makes the characteristic metabolites have characteristic generation times.…”