Production of bioactive peptides from soybean meal by solid state fermentation with lactic acid bacteria and protease

Advance Journal of Food Science and Technology

Volumn 6, Issue 9, 2014, Pages 1080-1085

  Wang, Naifu ^a   Le, Guowei ^b   Shi, Yonghui ^b   Zeng, Yuan ^a  

^a ANHUI AGRICULTURAL UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Bioactive activity; Lactic acid bacteria; Protease; Solid state fermentation; Soybean meal

Indexed keywords

BACTERIA; LACTIC ACID; MOLECULAR WEIGHT DISTRIBUTION; PEPTIDES;

ACE-INHIBITORY ACTIVITY; ANGIOTENSIN-CONVERTING ENZYME; DEGREE OF HYDROLYSIS; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; PROTEASE; SOLID-STATE FERMENTATION; SOYBEAN MEAL;

FERMENTATION;

GLYCINE MAX; LACTOBACILLUS PLANTARUM;

EID: 84920189092     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: 10.19026/ajfst.6.163     Document Type: Article

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