Protective activity of purple sweet potato extract-added soymilk fermented by Bacillus subtilis against oxidative stress

Food Science and Biotechnology

Volumn 19, Issue 2, 2010, Pages 457-462

  Choi, Ji Myung ^a   Kim, Ji Hyun ^a   Cho, Eun Ju ^a  

^a Pusan National University   (South Korea)

Author keywords

Bacillus subtilis; Fermentation; Oxidative stress; Purple sweet potato; Soymilk

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI OXIDATIVE ACTIVITY; BACILLUS SP; BACILLUS SUBTILIS; CELL VIABILITY; FREE RADICAL GENERATOR; PEROXYNITRITES; PROTECTIVE EFFECTS; PURPLE SWEET POTATOES; RADICAL SCAVENGING ACTIVITY; SENSORY EVALUATION; SODIUM NITROPRUSSIDE; SOY MILK; SUPEROXIDE ANIONS;

BACILLI; FREE RADICALS; NITRIC OXIDE; OXIDATIVE STRESS; OXYGEN; SODIUM;

BACTERIOLOGY;

BACILLUS SP.; BACILLUS SUBTILIS; GLYCINE MAX; IPOMOEA BATATAS;

EID: 79957645203     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0064-4     Document Type: Article

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