Enhancement of antioxidative and antimicrobial activities of immature pear (Pyrus pyrifolia cv. Niitaka) fruits by fermentation with Leuconostoc mesenteroides

Immature pear (Pyrus pyrifolia cv. Niitaka) fruits were fermented with Leuconostoc mesenteroides and Aspergillus oryzae, which are commonly used as starters for manufacturing fermented foods. Fermented immature pear fruit extracts (FIPF) by L. mesenteroides showed significantly higher radical-scaven...

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Pubblicato in:Food Sci Biotechnol
Autori principali: Lee, Sang Won, Cho, Jeong-Yong, Jeong, Hang Yeon, Na, Tae-Woong, Lee, Sang-Hyun, Moon, Jae-Hak
Natura: Artigo
Lingua:Inglês
Pubblicazione: The Korean Society of Food Science and Technology 2016
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049253/
https://ncbi.nlm.nih.gov/pubmed/30263467
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0263-8
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