Document Detail

Potential of marine lactic acid bacteria to ferment Sargassum sp. for enhanced anticoagulant and antioxidant properties.
MedLine Citation:
PMID:  23020529     Owner:  NLM     Status:  Publisher    
AIM: To evaluate the suitability of marine lactic acid bacteria (LAB) as starter cultures for Sargassum sp. fermentation to enhance its antioxidant and anticoagulation activity. METHODS AND RESULTS: Lactic acid bacteria isolated from marine source were characterized for their ability to utilize seaweed as a sole carbon source and applied to Sargassum fermentation. Fermentation period was optimized by monitoring the fermented sample at regular interval for a period of 18 days. Results revealed that a fermentation period of 12 days was effective with maximum culture viability and other desirable characteristics such as pH, total titratable acidity, total and reducing sugars. Under optimum fermentation period, the sample fermented with P1-2CB-w1 (E faecium) exhibited maximum anticoagulation activity and antioxidant activity. CONCLUSIONS: The study reveal a novel well defined starter culture from marine origin intended for seaweed fermentation for recovery of bioactive molecules. SIGNIFICANCE AND IMPACT OF THE STUDY: The study provides information for the enhancement of bioactive molecules in an eco-friendly manner and also paves a way towards the development of wide range of seaweed functional foods. © 2012The Authors Journal of Applied Microbiology © 2012 The Society for Applied Microbiology.
Papanna Shobharani; Prakash Motiram Halami; Nakkarike Manjabhat Sachindra
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-9-28
Journal Detail:
Title:  Journal of applied microbiology     Volume:  -     ISSN:  1365-2672     ISO Abbreviation:  J. Appl. Microbiol.     Publication Date:  2012 Sep 
Date Detail:
Created Date:  2012-10-1     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9706280     Medline TA:  J Appl Microbiol     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2012The Authors Journal of Applied Microbiology © 2012 The Society for Applied Microbiology.
Food Microbiology Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570 020, India.
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