The advantages of deep ocean water for the development of functional fermentation food
| LEADER | caa a22 4500 | ||
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| 001 | 605499012 | ||
| 003 | CHVBK | ||
| 005 | 20210128100549.0 | ||
| 007 | cr unu---uuuuu | ||
| 008 | 210128e20150301xx s 000 0 eng | ||
| 024 | 7 | 0 | |a 10.1007/s00253-015-6430-7 |2 doi |
| 035 | |a (NATIONALLICENCE)springer-10.1007/s00253-015-6430-7 | ||
| 100 | 1 | |a Lee |D Chun-Lin |u Department of Life Science, National Taitung University, Sec. 2, University Rd., 950, Taitung, Taiwan, Republic of China |4 aut | |
| 245 | 1 | 4 | |a The advantages of deep ocean water for the development of functional fermentation food |h [Elektronische Daten] |c [Chun-Lin Lee] |
| 520 | 3 | |a Deep ocean water (DOW) is obtained from 600m below the sea surface. In recent years, DOW has been applied in the development of fermentation biotechnologies and functional foods. DOW is rich in trace minerals, comprises multiple physiological and health functions, and is able to promote microbe growth; therefore, the application of DOW directly benefits the development of the fermentation industry and functional foods. This study integrated the current health functions and applications of DOW with the latest results from studies related to fermentation biotechnology. Subsequently, the influence of applying DOW in fermented functional food development and the effects in health function improvements were summarized. According to the previous studies, the main reasons for the increased effect of fermented functional foods through the application of DOW are increased generation of functional metabolite contents in the microbes, intrinsic health functions of DOW, and the microbial use of mechanisms of converting the absorbed inorganic ions into highly bioavailable organic ions for the human body. These combined advantages not only enhance the health functions of fermentation products but also provide fermentation products with the intrinsic health functions of DOW. | |
| 540 | |a Springer-Verlag Berlin Heidelberg, 2015 | ||
| 690 | 7 | |a Deep ocean water |2 nationallicence | |
| 690 | 7 | |a Functional food |2 nationallicence | |
| 690 | 7 | |a Fermentation |2 nationallicence | |
| 690 | 7 | |a Monascus |2 nationallicence | |
| 690 | 7 | |a Antrodia camphorata |2 nationallicence | |
| 773 | 0 | |t Applied Microbiology and Biotechnology |d Springer Berlin Heidelberg |g 99/6(2015-03-01), 2523-2531 |x 0175-7598 |q 99:6<2523 |1 2015 |2 99 |o 253 | |
| 856 | 4 | 0 | |u https://doi.org/10.1007/s00253-015-6430-7 |q text/html |z Onlinezugriff via DOI |
| 898 | |a BK010053 |b XK010053 |c XK010000 | ||
| 900 | 7 | |a Metadata rights reserved |b Springer special CC-BY-NC licence |2 nationallicence | |
| 908 | |D 1 |a review-article |2 jats | ||
| 949 | |B NATIONALLICENCE |F NATIONALLICENCE |b NL-springer | ||
| 950 | |B NATIONALLICENCE |P 856 |E 40 |u https://doi.org/10.1007/s00253-015-6430-7 |q text/html |z Onlinezugriff via DOI | ||
| 950 | |B NATIONALLICENCE |P 100 |E 1- |a Lee |D Chun-Lin |u Department of Life Science, National Taitung University, Sec. 2, University Rd., 950, Taitung, Taiwan, Republic of China |4 aut | ||
| 950 | |B NATIONALLICENCE |P 773 |E 0- |t Applied Microbiology and Biotechnology |d Springer Berlin Heidelberg |g 99/6(2015-03-01), 2523-2531 |x 0175-7598 |q 99:6<2523 |1 2015 |2 99 |o 253 | ||