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

• المؤلفون الرئيسيون: Bragais, Edward Kevin B, Medina, Paul Mark B
• التنسيق: text
• منشور في: Archīum Ateneo 2025
• الموضوعات: Bubod; Caenorhabditis elegans model; Fungi; Oxidative stress; Polyphenols; Rice wine; Biochemistry, Biophysics, and Structural Biology; Food Chemistry; Food Processing; Food Science; Life Sciences
• الوصول للمادة أونلاين: https://archium.ateneo.edu/biology-faculty-pubs/181; https://archium.ateneo.edu/context/biology-faculty-pubs/article/1186/viewcontent/s44187_025_00285_x.pdf

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...