Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts

Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts

The aim of the present research was to obtain antioxidant compounds through the fermentation of fish byproducts by bacteria isolated from sea bass viscera. To that purpose, bacteria from sea bass stomach, intestine, and colon were isolated. With the selected bacteria, growing research was undertaken...

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Bibliographic Details
Main Authors: Francisco J. Martí-Quijal, Adrián Tornos, Andrea Príncep, Carlos Luz, Giuseppe Meca, Paola Tedeschi, María-José Ruiz, Francisco J. Barba
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Antioxidants
Subjects:
fermentation
fishing industry byproducts
bioactive peptides
antioxidant activity
phenolic acids
Online Access:https://www.mdpi.com/2076-3921/9/3/239

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