Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi

Food Chemistry

Volumn 120, Issue 2, 2010, Pages 517-522

  Kuda, Takashi ^a   Kaneko, Natsuki ^b   Yano, Toshihiro ^b   Mori, Mayumi ^c  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

^c Ishikawa Prefecture Fisheries Research Center   (Japan)

Author keywords

Antioxidant activity; Fermented fish; Japanese white radish; Lactobacillus plantarum; Narezushi; Superoxide anion radical scavenging capacity

Indexed keywords

LACTIC ACID; PROBIOTIC AGENT; RNA 16S; SUPEROXIDE; YOGHURT;

AJI NAREZUSHI; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL STRAIN; CONTROLLED STUDY; FERMENTED PRODUCT; JAPAN; KABURAZUSHI; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; NONHUMAN; RADISH; SCREENING; SEQUENCE ANALYSIS; STARTER CULTURE; TEMPERATURE; ULTRAFILTRATION; WHITE RADISH JUICE; WHITE RADISH MILK;

BRASSICA RAPA SUBSP. RAPA; CAPSICUM BACCATUM VAR. PENDULUM; EQUIDAE; LACTOBACILLUS PLANTARUM; RAPHANUS SATIVUS; RAPHANUS SATIVUS VAR. NIGER;

EID: 73249148629     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.046     Document Type: Article

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