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Influence of microbial fermentation on the antioxidant activity of phenolic substances in Saccharomyces cerevisiae.
Prudêncio de Souza, Edlene Ribeiro; Braz, Marcos Vinicius da Conceição; Castro, Rosane Nora; Pereira, Marcos Dias; Riger, Cristiano Jorge.
Afiliación
  • Prudêncio de Souza ER; Department of Pharmaceutical Technology, Laboratory of Microbial Technology, Federal Fluminense University, Niteroi, Rio de Janeiro, 24241 000, Brazil.
  • Braz MVDC; Department of Biochemistry, Laboratory of Oxidative Stress in Microorganisms, Rural Federal University of Rio de Janeiro, Seropédica, Rio de Janeiro, 23897-000, Brazil.
  • Castro RN; Department of Organic Chemistry, Laboratory of Medicinal Chemistry and Honey Chemistry, Rural Federal University of Rio de Janeiro, Seropédica, Rio de Janeiro, 23897-000, Brazil.
  • Pereira MD; Department of Biochemistry, Laboratory of Cytotoxicity and Genotoxicity, Federal University of Rio de Janeiro, Rio de Janeiro, 21941-909, Brazil.
  • Riger CJ; Department of Biochemistry, Laboratory of Oxidative Stress in Microorganisms, Rural Federal University of Rio de Janeiro, Seropédica, Rio de Janeiro, 23897-000, Brazil.
J Appl Microbiol ; 134(8)2023 Aug 01.
Article en En | MEDLINE | ID: mdl-37451811
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Antioxidantes Idioma: En Revista: J Appl Microbiol Asunto de la revista: MICROBIOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: Brasil
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Antioxidantes Idioma: En Revista: J Appl Microbiol Asunto de la revista: MICROBIOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: Brasil