Changes in soymilk during fermentation with kefir culture: Oligosaccharides hydrolysis and isoflavone aglycone production

International Journal of Food Sciences and Nutrition

Volumn 66, Issue 8, 2015, Pages 845-850

  Bau T R ^a   Garcia, S ^a   Ida, E I ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Aglycone isoflavones; Bioconversion; Probiotic; Raffinose; Stachyose

Indexed keywords

ALPHA GALACTOSIDASE; BETA GLUCAN; BETA GLUCOSIDASE; DAIDZEIN; DAIDZIN; GENISTEIN; GENISTIN; GLYCITIN; ISOFLAVONE DERIVATIVE; OLIGOSACCHARIDE; RAFFINOSE; SOY ISOFLAVONE AGLYCONE; STACHYOSE;

BACTERIAL COUNT; CELL SURVIVAL; CHEMISTRY; FERMENTATION; FERMENTED MILK PRODUCT; FOOD CONTROL; FOOD HANDLING; HYDROLYSIS; LACTOBACILLUS BREVIS; LACTOCOCCUS LACTIS; LEUCONOSTOC; METABOLISM; PH; SACCHAROMYCES CEREVISIAE; SOYBEAN MILK;

ALPHA-GALACTOSIDASE; BETA-GLUCANS; BETA-GLUCOSIDASE; CELL SURVIVAL; COLONY COUNT, MICROBIAL; CULTURED MILK PRODUCTS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GENISTEIN; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; ISOFLAVONES; LACTOBACILLUS BREVIS; LACTOCOCCUS LACTIS; LEUCONOSTOC; OLIGOSACCHARIDES; RAFFINOSE; SACCHAROMYCES CEREVISIAE; SOY MILK;

EID: 84959328226     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2015.1095861     Document Type: Article

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