Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Lin, Chih Chien ^a   Wu, Pey Shiuan ^a   Woei Ming Liang, David ^a   Kwan, Chang Chin ^a   Chen, Yi Shyan ^a  

^a PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Antioxidative ability; Bacillus subtilis; Black soybean; Cell proliferation enhancing activity; Fermented black soybean broth

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; ESSENTIAL AMINO ACID; FERROUS CHLORIDE; FERROUS ION; FLAVONOID; IRON CHELATING AGENT; PHENOL DERIVATIVE;

ARTICLE; BACILLUS SUBTILIS; CELL LINE; CELL PROLIFERATION; CELL SURVIVAL; COMPARATIVE STUDY; CULTURE MEDIUM; FERMENTATION; FIBROBLAST; HUMAN; METABOLISM; OXIDATION REDUCTION REACTION; PLANT SEED; QUALITY CONTROL; SOYBEAN;

AMINO ACIDS, ESSENTIAL; ANTHOCYANINS; ANTIOXIDANTS; BACILLUS SUBTILIS; CELL LINE; CELL PROLIFERATION; CELL SURVIVAL; CULTURE MEDIA; FERMENTATION; FERROUS COMPOUNDS; FIBROBLASTS; FLAVONOIDS; HUMANS; IRON CHELATING AGENTS; OXIDATION-REDUCTION; PHENOLS; QUALITY CONTROL; SEEDS; SOY FOODS; SOYBEANS;

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 84856058483     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02443.x     Document Type: Article

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