Increased levels of policosanol and very long-chain fatty acids in potato pulp fermented with Rhizopus oryzae

Bioscience, Biotechnology and Biochemistry

Volumn 68, Issue 11, 2004, Pages 2401-2404

  Musa, Renaguli ^a,b   Yunoki, Keita ^a,b   Kinoshita, Mikio ^a   Oda, Yuji ^c   Ohnishi, Masao ^a,b  

^a OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

^b IWATE UNIVERSITY   (Japan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

Author keywords

Functional lipids; Octacosanol; Potato pulp; Rhizopus oryzae; Very long chain fatty acids

Indexed keywords

ALCOHOLS; CARBON; FERMENTATION; PULP; VEGETATION;

LIPOPHILIC FRACTION; POLICOSANOLS; POTATO PULP; VERY LONG-CHAIN FATTY ACIDS (VLFA);

FATTY ACIDS;

FATTY ACID; FATTY ALCOHOL; LACTIC ACID; POLICOSANOL;

ARTICLE; CHEMISTRY; FERMENTATION; MASS FRAGMENTOGRAPHY; METABOLISM; POTATO; RHIZOPUS; THIN LAYER CHROMATOGRAPHY;

CHROMATOGRAPHY, THIN LAYER; FATTY ACIDS; FATTY ALCOHOLS; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTIC ACID; RHIZOPUS; SOLANUM TUBEROSUM;

ALCOHOLS; CARBON; FATTY ACIDS; FERMENTATION; PLANTS; POTATO STARCH; PULPS;

RHIZOPUS; RHIZOPUS ORYZAE; SOLANUM TUBEROSUM;

EID: 11144283640     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.68.2401     Document Type: Article

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