Fortification of Mucilage and GABA in Hovenia dulcis Extract by Co-fermentation with Bacillus subtilis HA and Lactobacillus plantarum EJ2014
Author:
Affiliation:
1. Department of Food Science and Technology, Keimyung University
2. Faculty of Biotechnology, Jeju National University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/24/2/24_265/_pdf
Reference32 articles.
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2. Bradley, R.L. (2010). “Moisture and total solids analysis”. In: “Food Analysis”, ed. by S.S. Nielsen. Springer, USA, pp. 85-104.
3. Candela, T. and Fouet, A. (2006). Poly-gamma-glutamate in bacteria. Mol. Microbiol., 60, 1091-1098.
4. Chen, J., Shi, F., Zhang, B., Zhu, F., Cao, W., Xu, Z., Xu, G., and Cen, P. (2010). Effects of cultivation conditions on the production of γ-PGA with Bacillus subtilis ZJU-7. Appl. Biochem. Biotechnol., 160, 370-377.
5. Choi, J.-Y., Kim, J.-H., Kim, G., Kim, C.-K., and Choi, M.-S. (2014). Effect of fermented Hovenia dulcis Thunb fruit water extract on biomarker for liver injury and body weight changes in rats given oral administration of ethanol. Korean J. Food Preserv., 21, 412-420.
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