Potential of marine lactic acid bacteria to ferment Sargassum sp. for enhanced anticoagulant and antioxidant properties

Journal of Applied Microbiology

Volumn 114, Issue 1, 2013, Pages 96-107

  Shobharani, P ^a   Halami, P M ^a   Sachindra, N M ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Anticoagulation; Antioxidant; Fermentation; Lactic acid bacteria; Seaweed

Indexed keywords

ANTIOXIDANTS; BACTERIA; FOOD PROCESSING; LACTIC ACID; MOLECULES; SEAWEED;

ANTI-COAGULATION; ANTICOAGULANT PROPERTIES; ANTICOAGULATION ACTIVITIES; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BIOACTIVE MOLECULES; FERMENTATION PERIODS; LACTIC ACID BACTERIA; SARGASSUM SP; STARTER CULTURES;

FERMENTATION;

ANTICOAGULANT; ANTIOXIDANT; BACTERIUM; BIOACTIVITY; CARBON; FERMENTATION; MARICULTURE; OPTIMIZATION; PH; SEAWEED; SUGAR;

ACIDITY; ANTICOAGULATION; ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS MEGATERIUM; BACTERIAL VIABILITY; BACTERIUM CULTURE; BACTERIUM ISOLATION; BIOLOGICAL ACTIVITY; CARBON SOURCE; ENTEROCOCCUS FAECIUM; FERMENTATION; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MARINE BACTERIUM; NONHUMAN; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS PENTOSACEUS; PHYLOGENETIC TREE; SARGASSUM; SEAWEED;

ENTEROCOCCUS FAECIUM; SARGASSUM; SARGASSUM SP.;

EID: 84871147191     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12023     Document Type: Article

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