"Antioxidant substances on ""katsuobushi"" medium fermented with several xerophilous fungi, 2."
2002
"Kaminishi, Y. (Shimonoseki Univ. of Fisheries, Yamaguchi (Japan)) | Ito, K. | Kunimoto, M. "
"Antioxidant production was investigated on katsuobushi medium and an agar plate, which were cultured with five strains used in katsuobushi molding. Five fungus strains had the ability to produce the antioxidant in the katsuobushi medium. In the agar plate including different concentrations of glucose, the antioxidative fractions produced different results related to the extract weight, autooxidation test and thin layer chromatogram pattern. From these results, the effects of the katsuobushi constituents such as lipid content on the production of the antioxidant substances were discussed. A further discussion was made on the relationship between the antioxidant production and the katsuobushi quality."
显示更多 [+] 显示较少 [-]