Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Chun, Jiyeon ^a   Kim, Gyoung Min ^a   Lee, Kang Wook ^a   Choi, In Duck ^c   Kwon, Gun Hee ^a   Park, Jae Young ^a   Jeong, Seon Ju ^a   Kim, Jeong Sang ^b   Kim, Jeong Hwan ^a  

^a Gyeongsang National University   (South Korea)

^b Kyungpook National University   (South Korea)

^c National Institute of Crop Science   (South Korea)

Author keywords

Fermentation; Isoflavones; Lactic acid bacteria; Soymilk

Indexed keywords

BETA GLUCOSIDASE; GLUCOSIDE; ISOFLAVONE DERIVATIVE;

ARTICLE; BACTERIAL COUNT; BIOSYNTHESIS; CHEMISTRY; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; METABOLISM; METHODOLOGY; PH; SOYBEAN MILK; TEMPERATURE; TIME;

BETA-GLUCOSIDASE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; GLUCOSIDES; HYDROGEN-ION CONCENTRATION; ISOFLAVONES; LACTOBACILLUS; SOY MILK; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS DURANS; GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS PARAPLANTARUM; STREPTOCOCCUS SALIVARIUS; WEISSELLA CONFUSA;

EID: 33847796872     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00276.x     Document Type: Article

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