Isolation and characterization of novel S-equol-producing bacteria from brines of stinky tofu, a traditional fermented soy food in Taiwan

International Journal of Food Sciences and Nutrition

Volumn 64, Issue 8, 2013, Pages 936-943

  Abiru, Yasuhiro ^a   Ueno, Tomomi ^a   Uchiyama, Shigeto ^a  

^a OTSUKA PHARMACEUTICAL CO LTD   (Japan)

Author keywords

Equol; Fermentation; Isoflavone; Phytoestrogen

Indexed keywords

BACTERIAL DNA; BRINE; DAIDZEIN; EQUOL; INORGANIC SALT; ISOFLAVONE DERIVATIVE; RNA 16S;

ACTINOBACTERIA; ARTICLE; DIET; FERMENTATION; FOOD CONTROL; GENETICS; HUMAN; METABOLISM; MICROBIOLOGY; PHYLOGENY; SOYBEAN; TAIWAN;

ACTINOBACTERIA; DIET; DNA, BACTERIAL; EQUOL; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; ISOFLAVONES; PHYLOGENY; RNA, RIBOSOMAL, 16S; SALTS; SOY FOODS; SOYBEANS; TAIWAN;

EID: 84887427574     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2013.816936     Document Type: Article

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