Aureobasidium pullulans fermented feruloyl oligosaccharide: Optimization of production, preliminary characterization, and antioxidant activity

BioResources

Volumn 9, Issue 1, 2014, Pages 241-255

  Yu, Xiaohong ^a,b   Gu, Zhenxin ^b  

^a YANCHENG INSTITUTE OF TECHNOLOGY   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

A. pullulans; Antioxidant activity; Feruloyl oligosaccharides (FOs); One step fermentation; Wheat bran (WB)

Indexed keywords

ALCOHOL PRECIPITATIONS; ANTI-OXIDANT ACTIVITIES; AUREOBASIDIUM PULLULANS; FERMENTATION TEMPERATURE; FERULOYL OLIGOSACCHARIDES (FOS); PLACKETT-BURMAN DESIGNS; PULLULANS; WHEAT BRAN; FERMENTATION BROTHS; OPTIMAL CONDITIONS; STRUCTURAL FEATURE;

OLIGOSACCHARIDES; OPTIMIZATION; ANTIOXIDANTS; MAMMALS;

FERMENTATION;

ANTIOXIDANTS; FERMENTATION; INOCULATION; MAMMALS; OLIGOSACCHARIDES; PH; TEMPERATURE; WEIGHT;

EID: 84892555704     PISSN: None     EISSN: 19302126     Source Type: Journal    
DOI: None     Document Type: Review

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