Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

Microbial Cell Factories

Volumn 14, Issue 1, 2015, Pages

  Curiel, José Antonio ^a   Pinto, Daniela ^b   Marzani, Barbara ^b   Filannino, Pasquale ^a   Farris, Giovanni Antonio ^c   Gobbetti, Marco ^a   Rizzello, Carlo Giuseppe ^a  

^a UNIVERSITY OF BARI   (Italy)

^b GIULIANI S P A   (Italy)

^c UNIVERSITY OF SASSARI   (Italy)

Author keywords

Antioxidant activity; Fermentation; Lactic acid bacteria; Myrtle

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; ELLAGIC ACID; ESTERASE; FLAVONOID; GALLIC ACID; LACTIC ACID; LINOLEIC ACID; MYRICETIN; MYRTLE EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; QUERCETIN; UNCLASSIFIED DRUG; ANTIOXIDANT; REACTIVE OXYGEN METABOLITE;

ANIMAL CELL; ANTIOXIDANT ACTIVITY; ARTICLE; BERRY; CELL VIABILITY; CONTROLLED STUDY; CYTOTOXICITY; DIET SUPPLEMENTATION; ENZYME ACTIVITY; EX VIVO STUDY; FERMENTATION; FIBROBLAST; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HOMOGENATE; IN VITRO STUDY; INOCULATION; LACTIC ACID FERMENTATION; LACTOBACILLUS PLANTARUM; LIPID PEROXIDATION; MOUSE; MYRTLE; NONHUMAN; OXIDATIVE STRESS; YEAST; ANIMAL; CHEMISTRY; FRUIT; METABOLISM;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; MURINAE; MYRTACEAE; MYRTUS COMMUNIS;

ANIMALS; ANTIOXIDANTS; FERMENTATION; FIBROBLASTS; FRUIT; LACTIC ACID; MICE; MYRTUS; REACTIVE OXYGEN SPECIES;

EID: 84928949722     PISSN: None     EISSN: 14752859     Source Type: Journal    
DOI: 10.1186/s12934-015-0250-4     Document Type: Article

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