Skim milk powder supplementation affects lactose utilization, microbial survival and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk by Lactobacillus

Food Microbiology

Volumn 25, Issue 5, 2008, Pages 653-661

  Pham, Thuy T ^a   Shah, Nagendra P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Isoflavone aglycones; Isoflavone glycosides; Lactose; Probiotics; Soy protein isolate and skim milk powder

Indexed keywords

GLYCOSIDE; ISOFLAVONE DERIVATIVE; LACTOSE; PROBIOTIC AGENT;

ANIMAL; ARTICLE; BACTERIAL COUNT; DIET SUPPLEMENTATION; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HUMAN; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MILK; PH; SOYBEAN MILK; TIME;

ANIMALS; COLONY COUNT, MICROBIAL; DIETARY SUPPLEMENTS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GLYCOSIDES; HUMANS; HYDROGEN-ION CONCENTRATION; ISOFLAVONES; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOSE; MICROBIAL VIABILITY; MILK; PROBIOTICS; SOY MILK; TIME FACTORS;

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI;

EID: 44649137873     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.04.004     Document Type: Article

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