Selection of Bacillus spp. for isoflavone aglycones enriched Thua-nao, a traditional Thai fermented soybean

• المؤلفون الرئيسيون: Rewat Phongphisutthinant, Pairote Wiriyacharee, Sakda Preunglampoo, Posri Leelapat, Pattama Kanjanakeereetumrong, Saisamorn Lamyong
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85037066433&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/44506
• المؤسسة: Chiang Mai University

© 2015, Journal of Pure and Applied Microbiology. All rights reserved. This study aimed to select the strain of Bacillus spp. as a starter culture for enriching isoflavone aglycones in traditional Thai fermented soybean (thua-nao) production. Forty-one strains of Bacillus spp. from Thai thua-nao and...