Bioactive properties of the medicinal mushroom Leucopaxillus giganteus mycelium obtained in the presence of different nitrogen sources

Food Chemistry

Volumn 105, Issue 1, 2007, Pages 179-186

  Barros, Lillian ^a   Baptista, Paula ^a   Estevinho, Letícia M ^a   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Antimicrobial activity; Antioxidant potential; Mushroom mycelium; Nitrogen source; Nutraceuticals

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIBIOTIC AGENT; CLITOCYBIN; FREE RADICAL; NITROGEN; PHENOL; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIOSTASIS; FUNCTIONAL FOOD; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HEMOLYSIS; LEUCOPAXILLUS GIGANTEUS; LIPID PEROXIDATION; MINIMUM INHIBITORY CONCENTRATION; MUSHROOM; MYCELIUM; OXIDATIVE STRESS; PORTUGAL; STAPHYLOCOCCUS AUREUS;

BASIDIOMYCOTA; FUNGI; LEUCOPAXILLUS; NEGIBACTERIA; POSIBACTERIA; STAPHYLOCOCCUS AUREUS;

EID: 34347358682     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.03.063     Document Type: Article

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