α-galactosidase activity and oligosaccharides utilization by lactobacilli during fermentation of soy milk

Journal of Food Processing and Preservation

Volumn 38, Issue 3, 2014, Pages 1065-1071

  Hati, Subrota ^a   Vij, Shilpa ^b   Mandal, Surajit ^b   Malik, R K ^b   Kumari, Vandna ^b   Khetra, Yogesh ^b  

^a ANAND AGRICULTURAL UNIVERSITY   (India)

^b NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; BACTERIA; FERMENTATION; OLIGOSACCHARIDES; STRAIN;

BACTERIAL GROWTH; BIOACTIVE PEPTIDES; FERMENTATION PROCESS; INCUBATION TIME; PHYSIOLOGICAL ACTIVITY; PROBIOTIC LACTOBACILLI; PROTEOLYTIC ACTIVITIES; WHEY PROTEIN CONCENTRATE;

PROTEINS;

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS;

EID: 84902374170     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12063     Document Type: Article

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