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NTIS 바로가기Preventive nutrition and food science, v.20 no.2, 2015년, pp.126 - 132
Choi, Yu Jin (Imsil Research Institute of Cheese Science) , Yang, Hee Sun (Imsil Research Institute of Cheese Science) , Jo, Jun Hee (Imsil Research Institute of Cheese Science) , Lee, Sang Cheon (Imsil Research Institute of Cheese Science) , Park, Tae Young (Janghung Research Institute for Mushroom Industry) , Choi, Bong Suk (Janghung Research Institute for Mushroom Industry) , Seo, Kyoung Sun (Janghung Research Institute for Mushroom Industry) , Huh, Chang Ki (Imsil Research Institute of Cheese Science)
This study investigated the anti-amnesic effect of fermented Ganoderma lucidum water extracts (GW) on scopolamine- induced memory impairment in rats. GW were fermented by the lactic acid bacterium Bifidobacterium bifidum (FGWB), followed by Lactobacillus sakei LI033 (FGWBL). To induce amnesia, scopo...
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