Fermentation increases isoflavone aglycone contents in black soybean pulp

Asian Journal of Animal and Veterinary Advances

Volumn 7, Issue 6, 2012, Pages 502-511

  Hong, Go Eun ^a   Mandal, Prabhat Kumar ^b   Lim, Ki Won ^a   Lee, Chi Ho ^a  

^a Konkuk University   (South Korea)

^b Rajiv Gandhi College of Yeterinary and Animal Sciences   (India)

Author keywords

Bacillus subtilis; Black soybean pulp; Fermentation; Isoflavone aglycone; Lactobacillus acidophilus

Indexed keywords

BACILLUS SUBTILIS; GLYCINE MAX; LACTOBACILLUS ACIDOPHILUS;

EID: 84863177758     PISSN: 16839919     EISSN: None     Source Type: Journal    
DOI: 10.3923/ajava.2012.502.511     Document Type: Article

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