Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation

Journal of Food Science

Volumn 75, Issue 3, 2010, Pages

  Ding, W K ^a   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Bioactive isoflavones; Lactose; Probiotic bacteria.

Indexed keywords

BETA GLUCAN; GLUCOSIDE; GLYCOSIDE; ISOFLAVONE DERIVATIVE; LACTOSE; PROBIOTIC AGENT; SOY ISOFLAVONE AGLYCONE;

ARTICLE; BACTERIAL COUNT; BIFIDOBACTERIUM; BIOTRANSFORMATION; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; FOOD CONTROL; FUNCTIONAL FOOD; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; SOYBEAN MILK; TIME; ANALYSIS;

BETA-GLUCANS; BIFIDOBACTERIUM; BIOTRANSFORMATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; FUNCTIONAL FOOD; GLUCOSIDES; GLYCOSIDES; ISOFLAVONES; LACTOBACILLUS; LACTOSE; PROBIOTICS; SOY MILK; TIME FACTORS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; BIFIDOBACTERIUM BIFIDUM; BIFIDOBACTERIUM LONGUM; GLYCINE MAX; LACTOBACILLUS RHAMNOSUS;

EID: 77953906502     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01526.x     Document Type: Article

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