Isolation of the high polyamine-producing bacterium
Staphylococcus epidermidis
fermented foods
miso
polyamine
Journal
Bioscience of microbiota, food and health
ISSN: 2186-6953
Titre abrégé: Biosci Microbiota Food Health
Pays: Japan
ID NLM: 101578264
Informations de publication
Date de publication:
2023
2023
Historique:
received:
14
02
2022
accepted:
23
05
2022
entrez:
20
1
2023
pubmed:
21
1
2023
medline:
21
1
2023
Statut:
ppublish
Résumé
It has been reported that the intake of polyamines contributes to the extension of healthy life span in animals. Fermented foods contain high concentrations of polyamines thought to be derived from fermentation bacteria. This suggests that bacteria that produce high levels of polyamines could be isolated from fermented foods and utilized as a source of polyamines for human nutrition. In this study,
Identifiants
pubmed: 36660601
doi: 10.12938/bmfh.2022-011
pii: 2022-011
pmc: PMC9816048
doi:
Types de publication
Journal Article
Langues
eng
Pagination
24-33Informations de copyright
©2023 BMFH Press.
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