Effect of electroporation on viability and bioconversion of isoflavones in mannitol-soymilk fermented by lactobacilli and bifidobacteria

Journal of the Science of Food and Agriculture

Volumn 93, Issue 2, 2013, Pages 396-409

  Yeo, Siok Koon ^a   Liong, Min Tze ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Bifidobacteria; Electroporation; Isoflavones; Lactobacilli; Soymilk

Indexed keywords

BACTERIAL PROTEIN; BETA GLUCOSIDASE; GLUCOSIDE; ISOFLAVONE DERIVATIVE; MANNITOL; PHYTOESTROGEN; PREBIOTIC AGENT; PROBIOTIC AGENT;

ARTICLE; BIFIDOBACTERIUM; CELL MEMBRANE; CELL MEMBRANE PERMEABILITY; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; ELECTROPORATION; ENZYMOLOGY; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; HYDROLYSIS; LACTOBACILLUS CASEI; LIPID PEROXIDATION; MEMBRANE FLUIDITY; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; SOYBEAN MILK;

BACTERIAL PROTEINS; BETA-GLUCOSIDASE; BIFIDOBACTERIUM; CELL MEMBRANE; CELL MEMBRANE PERMEABILITY; ELECTROPORATION; FERMENTATION; FOOD, FORTIFIED; GLUCOSIDES; HYDROLYSIS; ISOFLAVONES; LACTOBACILLUS CASEI; LIPID PEROXIDATION; MANNITOL; MEMBRANE FLUIDITY; MICROBIAL VIABILITY; PHYTOESTROGENS; PREBIOTICS; PROBIOTICS; SOY MILK;

EID: 84871053833     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5775     Document Type: Article

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