Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 22, 2009, Pages 10695-10700

  Wu, Chia Hsuan ^a   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Black soybeans; Fermentation; Isoflavone; Superoxide dismutase activity; Vitamin k2

Indexed keywords

BETA GLUCOSIDASE; FARNOQUINONE; ISOFLAVONE DERIVATIVE; SUPEROXIDE DISMUTASE;

ARTICLE; BACILLUS SUBTILIS; CHEMISTRY; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; PLANT SEED; SOYBEAN; TEMPERATURE;

BACILLUS SUBTILIS; BETA-GLUCOSIDASE; FERMENTATION; ISOFLAVONES; SEEDS; SOYBEANS; SUPEROXIDE DISMUTASE; TEMPERATURE; VITAMIN K 2;

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 72449171019     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902752t     Document Type: Article

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