Effects of Starter Cultures on the Metabolite Profile, Antioxidant Activities, and Anti-aging Properties of Tapuy Lees

Effects of Starter Cultures on the Metabolite Profile, Antioxidant Activities, and Anti-aging Properties of Tapuy Lees

The Philippine rice wine (tapuy) and tapuy lees making process utilizes bubod, the traditional starter culture. The bubod contains variable number and species of microorganisms and influences the physical and chemical properties of tapuy and tapuy lees, resulting in inconsistent quality products. He...

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Bibliographic Details
Main Authors: Bragais, Edward Kevin B, Medina, Paul Mark B
Format: text
Published: Archīum Ateneo 2025
Subjects:
Bubod
Caenorhabditis elegans model
Fungi
Oxidative stress
Polyphenols
Rice wine
Biochemistry, Biophysics, and Structural Biology
Food Chemistry
Food Processing
Food Science
Life Sciences
Online Access:https://archium.ateneo.edu/biology-faculty-pubs/181
https://archium.ateneo.edu/context/biology-faculty-pubs/article/1186/viewcontent/s44187_025_00285_x.pdf
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Institution: Ateneo De Manila University

Internet

https://archium.ateneo.edu/biology-faculty-pubs/181
https://archium.ateneo.edu/context/biology-faculty-pubs/article/1186/viewcontent/s44187_025_00285_x.pdf

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