Antioxidative capacity produced by Bifidobacterium- and Lactobacillus acidophilus-mediated fermentations of konjac glucomannan and glucomannan oligosaccharides

Journal of the Science of Food and Agriculture

Volumn 88, Issue 7, 2008, Pages 1294-1300

  Wang, Cheng Hsin ^a   Lai, Phoency ^a   Chen, Mei En ^b   Chen, Hsiao Ling ^b  

^a PROVIDENCE UNIVERSITY   (Taiwan)

^b CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

Author keywords

Antioxidative; Bifidobacterium; Fermentation; Konjac glucomannan; Lactobacillus acidophilus; Oligofructose

Indexed keywords

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM ADOLESCENTIS; BIFIDOBACTERIUM BIFIDUM; BIFIDOBACTERIUM BREVE; BIFIDOBACTERIUM LONGUM; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; RATTUS;

EID: 43249130430     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3226     Document Type: Article

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