Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts

The aim of the present research was to obtain antioxidant compounds through the fermentation of fish byproducts by bacteria isolated from sea bass viscera. To that purpose, bacteria from sea bass stomach, intestine, and colon were isolated. With the selected bacteria, growing research was undertaken...

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Detalles Bibliográficos
Autores principales: Martí-Quijal, Francisco J., Tornos, Adrián, Príncep, Andrea, Luz, Carlos, Meca, Giuseppe, Tedeschi, Paola, Ruiz, María-José, Barba, Francisco J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7139806/
https://www.ncbi.nlm.nih.gov/pubmed/32183440
http://dx.doi.org/10.3390/antiox9030239

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7139806/
https://www.ncbi.nlm.nih.gov/pubmed/32183440
http://dx.doi.org/10.3390/antiox9030239

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