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Effects of lactic acid bacteria on antioxidant activity in vitro and aroma component of Eucommia ulmoides tea (Record no. 129870)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01593nam a22001697a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241023b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Mengpei Liu |
| 245 ## - TITLE STATEMENT | |
| Title | Effects of lactic acid bacteria on antioxidant activity in vitro and aroma component of Eucommia ulmoides tea |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p 169–177 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | Eucommia ulmoides tea is a popular functional health drink in Asian countries, but its unique herbal aroma is difficult for consumers to accept. The effects of four lactic acid bacteria strains (Lactobacillus plantarium, Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophilus) fermentation on the physicochemical property, antioxidant activity in vitro and aroma component of E. ulmoides leaves were studied. Within the four strains, the sample by L. bulgaricus fermentation showed the higher concentrations of chlorogenic acid, geniposidic acid and stronger antioxidant activity in vitro. Moreover, the sample by L. bulgaricus fermentation produced a stronger fruity and floral flavor. These results suggested that L. bulgaricus was the best strain for fermentation E. ulmoides tea. The differences between different strains should be considered when selecting lactic acid bacteria for raw material fermentation of fruits and vegetables. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Eucommia ulmoides ">Eucommia ulmoides </a> |
| -- | <a href="Physicochemical property ">Physicochemical property </a> |
| -- | <a href="Antioxidant activity in vitro ">Antioxidant activity in vitro </a> |
| -- | <a href="Relative odor activity value">Relative odor activity value</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110104 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP337 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 23/10/2024 | JP337.15 | 23/10/2024 | 23/10/2024 | Journal Article |