caa a22 4500 605499012 CHVBK 20210128100549.0 cr unu---uuuuu 210128e20150301xx s 000 0 eng 10.1007/s00253-015-6430-7 doi (NATIONALLICENCE)springer-10.1007/s00253-015-6430-7 Lee Chun-Lin Department of Life Science, National Taitung University, Sec. 2, University Rd., 950, Taitung, Taiwan, Republic of China aut The advantages of deep ocean water for the development of functional fermentation food [Elektronische Daten] [Chun-Lin Lee] 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. Springer-Verlag Berlin Heidelberg, 2015 Deep ocean water nationallicence Functional food nationallicence Fermentation nationallicence Monascus nationallicence Antrodia camphorata nationallicence Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/6(2015-03-01), 2523-2531 0175-7598 99:6<2523 2015 99 253 https://doi.org/10.1007/s00253-015-6430-7 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 review-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-015-6430-7 text/html Onlinezugriff via DOI NATIONALLICENCE 100 1- Lee Chun-Lin Department of Life Science, National Taitung University, Sec. 2, University Rd., 950, Taitung, Taiwan, Republic of China aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/6(2015-03-01), 2523-2531 0175-7598 99:6<2523 2015 99 253