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

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 i...

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Detalles Bibliográficos
Autores principales: Wang, Zhe, Zhao, Caibo, Guo, Zhiqiang, Li, Shuyi, Zhu, Zhenzhou, Grimi, Nabil, Xiao, Juan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527574/
https://www.ncbi.nlm.nih.gov/pubmed/37761043
http://dx.doi.org/10.3390/foods12183334

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527574/
https://www.ncbi.nlm.nih.gov/pubmed/37761043
http://dx.doi.org/10.3390/foods12183334

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