Potential of marine lactic acid bacteria to ferment Sargassum sp. for enhanced anticoagulant and antioxidant properties

Journal Article Potential of marine lactic acid bacteria to ferment Sargassum sp. for enhanced anticoagulant and antioxidant properties Get access P. Shobharani, P. Shobharani Food Microbiology Department Central Food Technological Research Institute (Council of Scientific and Industrial Research) Mysore India Search for other works by this author on: Oxford Academic Google Scholar P.M. Halami, P.M. Halami Food Microbiology Department Central Food Technological Research Institute (Council of Scientific and Industrial Research) Mysore India Search for other works by this author on: Oxford Academic Google Scholar N.M. Sachindra N.M. Sachindra Meat, Fish and Poultry Technology Central Food Technological Research Institute (Council of Scientific and Industrial Research) Mysore India Correspondence N.M. Sachindra, CFTRI, Mysore, Karnataka 570 020, India. E‐mail: sachiprathi@yahoo.com Search for other works by this author on: Oxford Academic Google Scholar Journal of Applied Microbiology, Volume 114, Issue 1, 1 January 2013, Pages 96–107, https://doi.org/10.1111/jam.12023 Published: 01 January 2013 Article history Received: 17 July 2012 Revision received: 09 September 2012 Accepted: 19 September 2012 Published: 01 January 2013