Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation
Author:
Affiliation:
1. Department of Biotechnology, Chonnam National University, Yeosu 59626, Republic of Korea
Funder
Small and Medium Business Administration(SMBA)
Publisher
Korean Society for Applied Biological Chemistry
Subject
Organic Chemistry,Bioengineering
Link
http://pdf.medrang.co.kr/JABC/2018/061/JABC061-01-14.pdf
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2. Akther F, Cheng J, Yang SH, and Chung G. Differential anticancer effect of fermented squid jeotgal due to varying concentrations of soymilk additive. J Appl Biol Chem 2017;60:133-136.
3. Angmo K, Kumari A, and Bhalla TC. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh. LWT-Food Science and Technology 2016;66:428-435.
4. Amino acid profile and protein quality in tuber and leaf of Coccnia abyssinica (Lam.) (Cogn.) accessions of Ethiopia
5. Functional food applications of dextran from Weissella cibaria RBA12 from pummelo ( Citrus maxima )
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