Role of microbial strain and storage temperatures in the degradation of isoflavone phytoestrogens in fermented soymilk with selected β-glucosidase producing Lactobacillus casei strains

Food Research International

Volumn 40, Issue 3, 2007, Pages 371-380

  Otieno, Daniel O ^a   Ashton, John F ^b   Shah, Nagendra P ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b NONE   (Australia)

Author keywords

Bioactive; Biotransformation; Degradation; Isoflavones; Lactobacillus casei; Stability

Indexed keywords

DEGRADATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MICROBIOLOGY; STRAIN; THERMAL EFFECTS;

BIOACTIVE; BIOTRANSFORMATION; ISOFLAVONES; LACTOBACILLUS CASEI;

PLANTS (BOTANY);

GLYCINE MAX; LACTOBACILLUS CASEI;

EID: 33846378077     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.10.020     Document Type: Article

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