Potential of marine lactic acid bacteria to ferment Sargassum sp. for enhanced anticoagulant and antioxidant properties-Reference-Cited by-同舟云学术

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

Published:2012-10-29 Issue:1 Volume:114 Page:96-107
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Shobharani P.¹,Halami P.M.¹,Sachindra N.M.²

Affiliation:

1. Food Microbiology Department; Central Food Technological Research Institute (Council of Scientific and Industrial Research); Mysore India

2. Meat, Fish and Poultry Technology; Central Food Technological Research Institute (Council of Scientific and Industrial Research); Mysore India

Funder

CFTRI

CSIR

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12023/fullpdf

Reference37 articles.

1. Anticoagulant activity of marine green and brown algae collected from Jeju Island in Korea;Athukorala;Bioresour Technol,2007

2. Antioxidant determinations by the use of a stable free radical;Blois;Nature,1958

3. Further data on the structure of brown seaweed fucans: relationships with anticoagulant activity;Chevolot;Carbohydr Res,1999

4. Antioxidant and antiproliferative activities of heterofucans from the seaweed Sargassum filipendula;Costa;Mar Drugs,2011

5. Colorimetric method for determination of sugars and related substances;Dubois;Anal Chem,1956

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