Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/51670
Type of publication: Tezės Clarivate Analytics Web of Science ar/ir Scopus / Theses in Clarivate Analytics Web of Science and/or Scopus DB (T1a)
Field of Science: Biochemija / Biochemistry (N004)
Author(s): Juodeikienė, Gražina;Čižeikienė, Dalia;Maruška, Audrius;Bartkienė, Edita;Bašinskienė, Loreta;Ragažinskienė, Ona;Vidmantienė, Daiva
Title: Solid state fermentation of the winter savory (Satureja montana L) plant: changes of chemical composition and antimicrobial activity
Is part of: Planta Medica. Stuttgard : George Thieme Verlag, 2013, Vol. 79, is. 13
Extent: p. 1192-1192
Date: 2013
Abstract: Solid State Fermentation (SSF), which consists of the microbial growth and product formation on solid particles in the absence of an aqueous phase, has recently attracted special attention of researchers. The aim of this study was to evaluate the chemical composition and antimicrobial activity of winter savory plant fermented with lactic acid bacteria (LAB) by using SSF. Dried winter savory plant was fermented under SSF conditions for 72 hours using Lactobacillus and Pediococcus genera belonging to isolated LAB from spontaneous Lithuanian rye sourdoughs. The essential oils were extracted using supercritical carbon dioxide and the composition of volatile compounds was analyzed by means of GC-MS. The antimicrobial activity of extracts was tested using an agar well diffusion assay method.[...]
Internet: https://hdl.handle.net/20.500.12259/51670
Affiliation(s): Biochemijos katedra
Gamtos mokslų fakultetas
Kauno technologijos universitetas
Lietuvos sveikatos mokslų universitetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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