Degradation of Shrimp Proteins during Fermentation with Lactic Acid Bacteria and Dynamic Changes in Their in Vitro Antioxidant Activity

被引：0
|
作者：
Xiong, Zhiyu [1 ]
Sun, Lanjing [1 ]
Zhang, Qianqian [1 ]
Gao, Ruichang [1 ]
Yuan, Li [1 ]
机构：
[1] School of Food and Biological Engineering, Jiangsu University, Zhenjiang,212013, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 22期
关键词：
D O I：
10.7506/spkx1002-6630-20240418-178
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：65 / 72
相关论文
共 50 条
  • [1] Physicochemical fermentation characteristics and changes in antioxidant activity of mealworms (Tenebrio molitor) during fermentation with lactic acid bacteria: Application and selection of commercial lactic acid bacteria starters
    Kim, Su Hwan
    Jang, Jun Seo
    Kim, Eun Hye
    Lee, Won Hee
    Yu, Yeong Hee
    Kim, Hyun Jin
    Huh, Chang Ki
    APPLIED FOOD RESEARCH, 2025, 5 (01):
  • [2] Optimization of the Fermentation Process of Mulberry Juice by Lactic Acid Bacteria and Changes in Functional Components and Antioxidant Activity during Fermentation
    Tian H.
    Pei L.
    Buhailiqiemu A.
    Fang D.
    Jiang L.
    Li Q.
    Zhang K.
    Peng J.
    Shen X.
    Science and Technology of Food Industry, 2023, 44 : 90 - 100
  • [3] Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria
    Virtanen, T.
    Pihlanto, A.
    Akkanen, S.
    Korhonen, H.
    JOURNAL OF APPLIED MICROBIOLOGY, 2007, 102 (01) : 106 - 115
  • [4] Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria
    Virtanen, T.
    Pihlanto, A.
    Akkanen, S.
    Korhonen, H.
    Journal of Applied Microbiology, 2007, 102 (01): : 106 - 115
  • [5] Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation
    Xiong, Tao
    Guan, Qianqian
    Song, Suhua
    Hao, Mingyu
    Xie, Mingyong
    FOOD CONTROL, 2012, 26 (01) : 178 - 181
  • [6] CHANGES OF ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS DURING FERMENTATION BY LACTIC ACID BACTERA
    Jung, Jihye
    Shin, Jung Hee
    Yoo, Sun Kyun
    FASEB JOURNAL, 2010, 24
  • [7] Antioxidant Capacity Changes and Untargeted Metabolite Profile of Broccoli during Lactic Acid Bacteria Fermentation
    Hou, Feixiang
    Cai, Yanxue
    Wang, Jihui
    FERMENTATION-BASEL, 2023, 9 (05):
  • [8] Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria
    Mashitoa, Florence M.
    Manhivi, Vimbainashe E.
    Akinola, Stephen A.
    Garcia, Cyrielle
    Remize, Fabienne
    Shoko, Tinotenda
    Sivakumar, Dharini
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45 (11)
  • [9] Probiotic Properties and Antioxidant Activity In Vitro of Lactic Acid Bacteria
    Vougiouklaki, Despina
    Tsironi, Theofania
    Tsantes, Andreas G. G.
    Tsakali, Efstathia
    Van Impe, Jan F. M.
    Houhoula, Dimitra
    MICROORGANISMS, 2023, 11 (05)
  • [10] Effects of Lactic Acid Bacteria on Nitrite Degradation During Pickle Fermentation
    Yu, Shaomei
    Zhang, Ying
    ADVANCES IN CHEMICAL ENGINEERING III, PTS 1-4, 2013, 781-784 : 1656 - 1660
12345