Fermentation properties of low-quality red alga susabinori Porphyra yezoensis by intestinal bacteria

Bioscience, Biotechnology and Biochemistry

Volumn 72, Issue 7, 2008, Pages 1731-1739

  Muraoka, Toshihiko ^a   Ishihara, Kenji ^b   Oyamada, Chiaki ^b   Kunitake, Hiromi ^a   Hirayama, Izumi ^a   Kimura, Takeshi ^a  

^a Kumamoto Prefectural Fisheries Research Center   (Japan)

^b FISHERIES RESEARCH AGENCY   (Japan)

Author keywords

Fermentation; Floridoside; Glycerol galactoside; Nori; Porphyra yezoensis

Indexed keywords

BIOCHEMICAL ENGINEERING; CANNING; CARBOHYDRATES; CURING; DRYING; ENZYMES; FERMENTATION; FOOD ADDITIVES; FOOD PRESERVATION; FOOD PRODUCTS; GALLIUM ALLOYS; GLYCEROL; ORGANIC COMPOUNDS;

BIFIDOBACTERIA; CARBOHYDRATE CONTENT; DIGESTIVE ENZYMES; DRIED FOOD; INTESTINAL BACTERIA; LOW QUALITY (LQ); PORPHYRA YEZOENSIS; PROTEIN CONTENTS; RED ALGA; SMALL INTESTINES;

PROTEINS;

CARBOHYDRATE; PROTEIN;

ANIMAL; ARTICLE; BIFIDOBACTERIUM; CHEMISTRY; DIGESTION; FERMENTATION; FOOD ANALYSIS; INTESTINE ABSORPTION; MALE; METABOLISM; PORPHYRA; RAT; RED ALGA; WISTAR RAT;

ALGAE, RED; ANIMALS; BIFIDOBACTERIUM; CARBOHYDRATES; DIGESTION; FERMENTATION; FOOD ANALYSIS; INTESTINAL ABSORPTION; MALE; PORPHYRA; PROTEINS; RATS; RATS, WISTAR;

PORPHYRA; PORPHYRA YEZOENSIS; RHODOPHYTA;

EID: 47949093863     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.80029     Document Type: Article

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