Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp. 4

Food Chemistry

Volumn 109, Issue 2, 2008, Pages 278-284

  Chun, Jiyeon ^a   Kim, Jong Sang ^b   Kim, Jeong Hwan ^a  

^a Gyeongsang National University   (South Korea)

^b Kyungpook National University   (South Korea)

Author keywords

Isoflavones; Lactic acid bacteria; Lactic fermentation; Soymilk

Indexed keywords

AGLYCONE; BETA GLUCOSIDASE; GLUCOSIDE; ISOFLAVONE DERIVATIVE;

ACIDITY; ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; ENZYME ACTIVITY; FERMENTATION; HYDROLYSIS; LACTIC ACID BACTERIUM; NONHUMAN; PH; SOYBEAN MILK; STREPTOCOCCUS; STREPTOCOCCUS INFANTARIUS; WEISSELLA;

STREPTOCOCCUS INFANTARIUS; WEISSELLA;

EID: 39749156362     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.12.024     Document Type: Article

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