Isoflavone phytoestrogen degradation in fermented soymilk with selected β-glucosidase producing L. acidophilus strains during storage at different temperatures

International Journal of Food Microbiology

Volumn 115, Issue 1, 2007, Pages 79-88

  Otieno, D O ^a   Ashton, J F ^b   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b Sanitarium Health Food Company   (Australia)

Author keywords

Bioactive; Biotransformation; Degradation kinetics; Isoflavones; Lactobacillus acidophilus; Stability

Indexed keywords

AGLYCONE; BETA GLUCOSIDASE; DAIDZIN; GENISTEIN; GLUCOSIDE; GLYCITEIN; ISOFLAVONE DERIVATIVE; PHYTOESTROGEN;

ARTICLE; BACTERIAL STRAIN; BIOTRANSFORMATION; DEGRADATION KINETICS; FERMENTATION; HIGH TEMPERATURE; LACTOBACILLUS ACIDOPHILUS; NONHUMAN; SOYBEAN MILK; STORAGE TEMPERATURE;

BETA-GLUCOSIDASE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; ISOFLAVONES; KINETICS; LACTOBACILLUS ACIDOPHILUS; SOY MILK; TEMPERATURE; TIME FACTORS;

LACTOBACILLUS ACIDOPHILUS;

EID: 33847608278     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.10.028     Document Type: Article

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