Biotransformation of free isoflavones by bacillus species isolated from traditional Cheonggukjang

Food Science and Biotechnology

Volumn 18, Issue 4, 2009, Pages 1046-1050

  Lim, Ji Sun ^a   Jang, Chan Ho ^a   Lee, In Ae ^a   Kim, Hyo Jung ^a   Lee, Choong Hwan ^b   Kim, Jeong Hwan ^c   Park, Chun Seok ^d   Kwon, Dae Young ^e   Lim, Jinkyu ^a   Hwang, Young Hyun ^a   Kim, Jong Sang ^a  

^a Kyungpook National University   (South Korea)

^b Konkuk University   (South Korea)

^c Gyeongsang National University   (South Korea)

^d Kyung Hee University   (South Korea)

^e Korea Food Research Institute   (South Korea)

Author keywords

Bioconversion; Cheonggukjang; Fermentation; Genistein; Isoflavone; Soybean

Indexed keywords

BACILLUS AMYLOLIQUEFACIENS; BACILLUS SPECIES; BACILLUS SUBTILIS; CHEONGGUKJANG; CURRENT DATA; DAIDZEIN; FERMENTED SOY PRODUCT; GENISTEIN; GLYCITEIN; ISOFLAVONES; RETENTION TIME; SOY ISOFLAVONES; SOY PRODUCTS; SOYBEAN;

BACILLI; BIOCONVERSION; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; SUGARS;

BACTERIOLOGY;

BACILLUS AMYLOLIQUEFACIENS; BACILLUS SUBTILIS; GLYCINE MAX;

EID: 79954569168     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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