Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata

Journal of Bioscience and Bioengineering

Volumn 111, Issue 3, 2011, Pages 289-293

  Ng, Chang Chai ^a,b   Wang, Chung Yi ^a   Wang, Ya Ping ^c   Tzeng, Wen Sheng ^a   Shyu, Yuan Tay ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b Chen Yung Memorial Foundation   (Taiwan)

^c LUNGHWA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Antioxidant; Fermentation; Free radicals; Herb; Lactobacillus

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; BACTERIAL FERMENTATIONS; FERMENTATION MEDIUM; FERMENTATION PRODUCTS; FORMOSANUS; FUNCTIONAL FOODS; HERB; LACTOBACILLUS; LIVER DISORDER; REDUCING POWER; SCAVENGING ACTIVITIES; SCAVENGING EFFECT; SUPEROXIDE ANION RADICALS; TRADITIONAL FOOD;

FREE RADICALS; HYDROGEN PEROXIDE; LACTIC ACID; OXYGEN; PLANTS (BOTANY); SUBSTRATES;

FERMENTATION;

ANTIOXIDANT; HYDROGEN PEROXIDE; LACTIC ACID; SUPEROXIDE;

ANOECTOCHILUS FORMOSANUS; ANTIOXIDANT ACTIVITY; ARTICLE; ENZYME SUBSTRATE; FERMENTATION; FUNCTIONAL FOOD; HERB; LACTOBACILLUS; NONHUMAN; PH; PLANT LEAF; PLANT ROOT; PLANT STEM;

ANTIOXIDANTS; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; HYDROGEN PEROXIDE; LACTIC ACID; LACTOBACILLUS; ORCHIDACEAE; SUPEROXIDES;

ANOECTOCHILUS FORMOSANUS; BACTERIA (MICROORGANISMS); LACTOBACILLUS;

EID: 79951811817     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2010.11.011     Document Type: Article

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