Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review
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- 作者：Tapati Bhanja Dey ; Subhojit Chakraborty ; Kavish Kr. Jain ; Abha Sharma ; Ramesh Chander Kuhad ; kuhad85@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Reactive oxygen ; Antioxidant ; Phenolic compounds ; Bioactive ; Extraction ; Food ; Submerged ; Solid-state ; Fermentation
- 刊名：Trends in Food Science & Technology
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：53
- 期：Complete
- 页码：60-74
- 全文大小：2012 K
文摘
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Phenolics from natural sources can replace use of hazardous synthetic antioxidants.
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Microbial fermentation is a powerful method for production/extraction of phenolics.
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Phenolics are either produced by microorganisms or released from the substrate.
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We reviewed production of antioxidant phenolics by SmF and SSF processes.
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Antioxidant activity improvement of cereals & legumes by SSF is thoroughly discussed.