Functional properties of β-glucosidase-producing Lactobacillus plantarum SC 359 isolated from Thai fermented soybean food

• Main Authors: Sirilun,S., Chaiyasut,C., Kantachote,D., Luxananil,P.
• Format: Article
• Published: Akademiai Kiado 2015
• Subjects: Food Science
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84870611997&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/38529
• Institution: Chiang Mai University

The aims of this study were to isolate LAB from Thai plant-derived foods and beverages and to examine in vitro probiotic properties including b-glucosidase enzyme activity. Lactobacillus plantarum SC 359 selected from Thai pickled soybean was significantly (P<0.05) the best to perform β-glucosida...