Changes in the radical scavenging activity of bacterial-type douchi, a traditional fermented soybean product, during the primary fermentation process

Bioscience, Biotechnology and Biochemistry

Volumn 73, Issue 12, 2009, Pages 2749-2753

  Fan, Junfeng ^a   Zhang, Yanyan ^b   Chang, Xiaojie ^a   Saito, Masayoshi ^c   Li, Zaigui ^b  

^a BEIJING FORESTRY UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Antioxidant activity; Bacterial type douchi; Fermentation; Isoflavone; Peptide

Indexed keywords

ANTIOXIDANT ACTIVITIES; BACTERIAL-TYPE DOUCHI; DOU-CHI; ISOFLAVONE; ISOFLAVONES;

BACTERIOLOGY; PEPTIDES;

FERMENTATION;

AMINO ACID; BETA GLUCOSIDASE; ISOFLAVONE DERIVATIVE; PEPTIDE HYDROLASE; SCAVENGER; SOYBEAN PROTEIN;

ARTICLE; BACILLUS SUBTILIS; ENZYMOLOGY; FERMENTATION; METABOLISM; SOYBEAN; TIME;

AMINO ACIDS; BACILLUS SUBTILIS; BETA-GLUCOSIDASE; FERMENTATION; FREE RADICAL SCAVENGERS; ISOFLAVONES; PEPTIDE HYDROLASES; SOYBEAN PROTEINS; SOYBEANS; TIME FACTORS;

BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 74349091910     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.90361     Document Type: Article

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