Formation of Succinyl Genistin and Succinyl Daidzin by Bacillus Species

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Park, Chan Uk ^a   Jeong, Min Kyu ^a   Park, Min Hee ^a   Yeu, Joodong ^a   Park, Myeong Soo ^b,c   Kim, Mi Ja ^d   Ahn, Seon Min ^e   Chang, Pahn Shick ^f   Lee, Jaehwan ^a  

^a Seoul National University of Science and Technology   (South Korea)

^b Anyang University   (South Korea)

^c Bifido Co   (South Korea)

^d Kyung Hee University   (South Korea)

^e Dong Suh Foods Co   (South Korea)

^f Seoul National University   (South Korea)

Author keywords

B. subtilis natto; Bacillus subtilis; Isoflavones; Succinyl daidzin; Succinyl genistin

Indexed keywords

7 DEOXY 13 DIHYDROADRIAMYCINONE; 7-DEOXY-13-DIHYDROADRIAMYCINONE; DAIDZIN; DOXORUBICIN; DRUG DERIVATIVE; GENISTIN; GLUCOSIDE; ISOFLAVONE DERIVATIVE; SUCCINIC ACID DERIVATIVE;

ARTICLE; BACILLUS SUBTILIS; BIOSYNTHESIS; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METABOLISM;

BACILLUS SUBTILIS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DOXORUBICIN; FERMENTATION; GLUCOSIDES; ISOFLAVONES; SUCCINATES;

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 74249121531     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01453.x     Document Type: Article

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