Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation

Food Microbiology

Volumn 26, Issue 3, 2009, Pages 333-339

  Marazza, Jose A ^a   Garro, Marisa S ^a   Savoy de Giori, Graciela ^a,b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Glucosidase enzyme; Lactic acid bacteria; Soymilk fermentation; Sugars and isoflavones

Indexed keywords

BETA GLUCOSIDASE; ISOFLAVONE DERIVATIVE;

ARTICLE; BACTERIAL COUNT; ENZYMOLOGY; FERMENTATION; FOOD CONTROL; LACTOBACILLUS RHAMNOSUS; METABOLISM; PH; SOYBEAN MILK; TEMPERATURE;

BETA-GLUCOSIDASE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; ISOFLAVONES; LACTOBACILLUS RHAMNOSUS; SOY MILK; TEMPERATURE;

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS;

EID: 61449175792     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.11.004     Document Type: Article

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