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Fermentation of Betaphycus gelatinum Using Lactobacillus brevis: Growth of Probiotics, Total Polyphenol Content, Polyphenol Profile, and Antioxidant Capacity

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成果类型:
期刊论文
作者:
Wang, Zhe;Zhao, Caibo;Guo, Zhiqiang;Li, Shuyi;Zhu, Zhenzhou;...
通讯作者:
Xiao, J
作者机构:
[Wang, Zhe; Zhao, Caibo; Xiao, J; Xiao, Juan] Hainan Univ, Key Lab Seafood Proc, Hainan Engn Res Ctr Aquat Resources Efficient Uti, Haikou Sch Food Sci & Engn, Haikou 570228, Hainan, Peoples R China.
[Guo, Zhiqiang] Hainan Univ, Sch Marine Sci & Engn, Haikou 570228, Hainan, Peoples R China.
[Li, Shuyi; Zhu, Zhenzhou] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Hubei Engn Res Ctr Deep Proc Green SeRich Agr Pro, Natl R&D Ctr SeRich Agr Prod Proc, Wuhan 430023, Peoples R China.
[Grimi, Nabil] Sorbonne Univ, Univ Technol Compiegne, Ctr Rech Royallieu, CS 60319, F-60203 Compiegne, France.
通讯机构:
[Xiao, J ] H
Hainan Univ, Key Lab Seafood Proc, Hainan Engn Res Ctr Aquat Resources Efficient Uti, Haikou Sch Food Sci & Engn, Haikou 570228, Hainan, Peoples R China.
语种:
英文
关键词:
Betaphycus gelatinum;Lactobacillus brevis;polyphenol profile;antioxidant activity
期刊:
Foods
ISSN:
2304-8158
年:
2023
卷:
12
期:
18
页码:
3334-
基金类别:
Conceptualization, J.X.; methodology, Z.W.; software, C.Z.; validation, S.L.; formal analysis, N.G.; investigation, Z.G.; resources, Z.W.; data curation, C.Z.; writing—original draft preparation, Z.W.; writing—review and editing, N.G. and J.X.; supervision, S.L., Z.Z. and J.X.; project administration, Z.W. and Z.G.; funding acquisition, J.X. All authors have read and agreed to the published version of the manuscript. The study was supported by the Key Research and Development Project of Hainan Province of China (ZDYF2021XDNY197) and the National Natural Science Foundation of China (31960483, 32360578).
机构署名:
本校为其他机构
院系归属:
硒科学与工程现代产业学院
摘要:
Little information is available regarding polyphenol variations in the food processing of edible and medicinal red seaweed, Betaphycus gelatinum. This study investigated the effects of Lactobacillus brevis fermentation on total polyphenol content (TPC), polyphenol profile, and antioxidant activity in Betaphycus gelatinum pretreated by ultrasound-assisted mild acid hydrolysis for the first time. During 60 h of fermentation, the viable colony number significantly increased, pH significantly decreased, and reducing sugar content significantly decr...

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