Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model
Abstract
The lactic acid bacteria Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus brevis, and Lactobacillus fermentum isolated from Harbin dry sausage were evaluated for their potential antioxidant activity. The in vitro results showed that P. pentosaceus had the strongest H2O2 resistance, radical scavenging activity, reducing power, and inhibition of lipid peroxidation (P<0.05). Additionally, superoxide dismutase and glutathione...
Paper Details
Title
Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model
Published Date
Dec 1, 2015
Journal
Volume
110
Pages
180 - 188
Citation AnalysisPro
You’ll need to upgrade your plan to Pro
Looking to understand the true influence of a researcher’s work across journals & affiliations?
- Scinapse’s Top 10 Citation Journals & Affiliations graph reveals the quality and authenticity of citations received by a paper.
- Discover whether citations have been inflated due to self-citations, or if citations include institutional bias.
Notes
History