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Enhanced antioxidant activity of brown seaweed Laminaria japonica by fermentation using isolated Bacillus subtilis

Yueh-Hao Ronny Hung1, Ya-Han Chang1, Hsuan-Ju Lin1

  • 1Department of Food Science, National Taiwan Ocean University, No. 2, Pei- Ning Road, Keelung, 202, Taiwan, R.O.C.

Bioresources and Bioprocessing
|July 4, 2025
PubMed
Abstract

No abstract available in PubMed .

Keywords:
Bacillus subtilisLaminaria japonicaAntioxidantFermentationPhenolic compoundsPolysaccharide

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