Optimisation of soy flour fermentation parameters to produce β-glucosidase for bioconversion into aglycones

Food Chemistry

Volumn 152, Issue , 2014, Pages 56-65

  Handa, C L ^a   Couto, U R ^a   Vicensoti, A H ^a   Georgetti, S R ^a   Ida, E I ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Isoflavones; Solid state fermentation; Soybean flour; Glucosidase

Indexed keywords

ASPERGILLUS; FLAVONOIDS; LIQUID CHROMATOGRAPHY;

GLUCOSIDASE; GLUCOSIDASE ACTIVITY; INCUBATION TEMPERATURES; ISOFLAVONES; SOLID-STATE FERMENTATION; SOYBEAN FLOUR; SYNTHETIC SUBSTRATES; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

FERMENTATION;

AGLYCONE; BETA GLUCOSIDASE; ISOFLAVONE DERIVATIVE; WATER;

ARTICLE; ASPERGILLUS ORYZAE; BIOTRANSFORMATION; ELECTROPHORESIS; ENZYME ACTIVITY; MONASCUS PURPUREUS; PH; SOLID STATE FERMENTATION; SOYBEAN; TEMPERATURE; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

ASPERGILLUS ORYZAE; GLYCINE MAX; MONASCUS PURPUREUS;

ISOFLAVONES; SOLID STATE FERMENTATION; SOYBEAN FLOUR; Β-GLUCOSIDASE;

ASPERGILLUS ORYZAE; BETA-GLUCOSIDASE; BIOTRANSFORMATION; CULTURE MEDIA; FERMENTATION; FLOUR; FUNGAL PROTEINS; HYDROGEN-ION CONCENTRATION; INDUSTRIAL MICROBIOLOGY; ISOFLAVONES; MONASCUS; SOYBEANS;

EID: 84890452451     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.101     Document Type: Article

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