Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods

Food Chemistry

Volumn 122, Issue 1, 2010, Pages 271-276

  Lee, Bae Jin ^a,b   Kim, Jin Soo ^b   Kang, Young Mi ^a   Lim, Ji Hyun ^a   Kim, Young Mog ^c   Lee, Myung Suk ^c   Jeong, Min Ho ^d   Ahn, Chang Bum ^e   Je, Jae Young ^e  

^a Marine Bioprocess Co Ltd   (South Korea)

^b Gyeongsang National University   (South Korea)

^c Pukyong National University   (South Korea)

^d Dong A University College of Medicine   (South Korea)

^e Chonnam National University   (South Korea)

Author keywords

Aminobutyric acid; Antioxidant; Fermentation; Lactobacillus brevis; Sea tangle

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 4 AMINOBUTYRIC ACID; ANTIOXIDANT; GLUTAMATE SODIUM; GLUTAMIC ACID; SUPEROXIDE; XANTHINE OXIDASE;

ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; CONTROLLED STUDY; ENZYME INHIBITION; FERMENTATION; FOOD ANALYSIS; LACTOBACILLUS BREVIS; NONHUMAN; THIN LAYER CHROMATOGRAPHY;

LACTOBACILLUS BREVIS;

EID: 77950576109     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.071     Document Type: Article

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