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

• Ngā kaituhi matua: Francisco J. Martí-Quijal (Author), Adrián Tornos (Author), Andrea Príncep (Author), Carlos Luz (Author), Giuseppe Meca (Author), Paola Tedeschi (Author), María-José Ruiz (Author), Francisco J. Barba (Author)
• Hōputu: Pukapuka
• I whakaputaina: MDPI AG, 2020-03-01T00:00:00Z.
• Ngā marau: article
• Urunga tuihono: Connect to this object online.

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...