The effects of fermentation with lactic acid bacteria on the antioxidant and anti-glycation properties of edible cyanobacteria and microalgae
Yuko Kaga, Takashi Kuda, Miyu Taniguchi, Yuji Yamaguchi, Hiroyuki Takenaka, Hajime Takahashi, Bon Kimura
Topics & Concepts
Food scienceLactococcus lactisCyanobacteriaEuglena gracilisMethylglyoxalAntioxidantFermentationBiochemistryChemistryBiologyLactic acidEuglenaBacteriaGeneticsChloroplastEnzymeGeneAlgal biology and biofuel productionAquatic Ecosystems and Phytoplankton DynamicsBotanical Research and Applications