The Effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM Fermentation on Antioxidant Properties of Selected in Vitro Sprout Culture of Orthosiphon aristatus (Java Tea) as a Model Study

The Effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM Fermentation on Antioxidant Properties of Selected in Vitro Sprout Culture of Orthosiphon aristatus (Java Tea) as a Model Study

High rosmarinic acid (RA) productivity has been achieved by applying jasmonic acid and yeast extract elicitors to the in vitro sprout culture of Orthosiphon aritatus (IOSC). The highest RA accumulation from three solvents was detected in IOSC after treatment with yeast extract (5 g/L). HPLC analysis...

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Bibliographic Details
Main Authors:	Dase Hunaefi, Divine N. Akumo, Heidi Riedel, Iryna Smetanska
Format:	Article
Language:	English
Published:	MDPI AG 2012-09-01
Series:	Antioxidants
Subjects:	antioxidant Orthosiphon aristatus fermentation in vitro sprout culture
Online Access:	http://www.mdpi.com/2076-3921/1/1/4

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