In vitro antioxidant and anti-inflammation properties of lactic acid bacteria isolated from fish intestines and fermented fish from the Sanriku Satoumi region in Japan

Food Research International

Volumn 64, Issue , 2014, Pages 248-255

  Kuda, Takashi ^a   Kawahara, Miho ^a   Nemoto, Maki ^a   Takahashi, Hajime ^a   Kimura, Bon ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Anti inflammation; Antioxidant; Lactobacillus plantarum; Lactococcus lactis; Pediococcus pentosaceus; Satoumi

Indexed keywords

ANTIOXIDANTS; BACILLI; BIODIVERSITY; ESCHERICHIA COLI; FISH; PATHOLOGY; STARTERS; TOXICITY; YEAST;

ANTI-INFLAMMATION; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; PEDIOCOCCUS PENTOSACEUS; SATOUMI;

LACTIC ACID; ANTIOXIDANTS;

EID: 84904018326     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.06.028     Document Type: Article

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