Enhancement of antimicrobial and antimutagenic activities of Korean barberry (Berberis koreana Palib.) by the combined process of high-pressure extraction with probiotic fermentation

Journal of the Science of Food and Agriculture

Volumn 90, Issue 14, 2010, Pages 2399-2404

  Lee, Hyeon Yong ^a   He, Xinlong ^a   Ahn, Juhee ^a  

^a Kangwon National University   (South Korea)

Author keywords

Antimicrobial activity; Antimutagenic activity; Berberis koreana; High pressure extraction; Probiotic fermentation

Indexed keywords

ANTIINFECTIVE AGENT; ANTIMUTAGENIC AGENT; PHENOL DERIVATIVE; PLANT EXTRACT; PROBIOTIC AGENT;

ARTICLE; BACTERIUM; BERBERIS; BIFIDOBACTERIUM; CHEMISTRY; DRUG EFFECT; EVALUATION; FERMENTATION; FRAMESHIFT MUTATION; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; PLANT STEM; PRESSURE; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

ANTI-BACTERIAL AGENTS; ANTIMUTAGENIC AGENTS; BACTERIA; BERBERIS; BIFIDOBACTERIUM; FERMENTATION; FRAMESHIFT MUTATION; LACTOBACILLUS; PHENOLS; PLANT EXTRACTS; PLANT STEMS; PRESSURE; PROBIOTICS; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

BERBERIS; BERBERIS KOREANA; BIFIDOBACTERIUM LONGUM; LACTOBACILLUS PARACASEI; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 78650689696     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4098     Document Type: Article

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