BG-RESEARCH

International Publication Award Recipients

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Fermentation with mono- and mixed cultures of Lactobacillus plantarum and L. casei enhances the phytochemical content and biological activities of cherry silverberry (Elaeagnus multiflora Thumb) fruit
In this study, improvement of the biological activity and health benefits of cherry silverberry fruit through lactic acid fermentation was investigated. This work has elucidated the effect of fermentation with L. plantarum KCTC 33131 and L. casei KCTC 13086 on the improvement of the physicochemical properties and biological activity of cherry silverberry fruit. It also revealed the potential application of fermented cherry silverberry in the production of food materials beneficial for health.
Authors:
Rona Camille M Lizardo;Hyun Dong Cho; Yeong Seon Won; and Kwon Il Seo
Published in:
Journal of the Science and Food and Agriculture, 2020, Volume 100, Issue No. 9
doi:
10.1002/jsfa.10404
Date awarded:
February 2021

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