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

Abstract Bioactive compounds from the brown seaweed Laminaria japonica have received considerable attention from the food industries to explore their biological activities. However, effectively producing bioactive compounds from seaweed requires further investigation because of the complex compositi...

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Bibliographic Details

Published in:	Bioresources and Bioprocessing
Main Authors:	Yueh-Hao Ronny Hung, Ya-Han Chang, Hsuan-Ju Lin, Li-Ho Chiang, Hong-Ting Victor Lin
Format:	Article
Language:	English
Published:	SpringerOpen 2025-07-01
Subjects:	Laminaria japonica Bacillus subtilis Fermentation Antioxidant Polysaccharide Phenolic compounds
Online Access:	https://doi.org/10.1186/s40643-025-00912-6