Enhanced aglycone production of fermented soybean products by Bacillus species

• المؤلفون الرئيسيون: Katekan Dajanta, Ekachai Chukeatirote, Arunee Apichartsrangkoon, Richard A. Frazier
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77951844051&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/48742

This study evaluated the effect of starter culture and fermentation period on the isoflavone content of protein-rich soybeans variety TG145. Initially, soybeans were washed, soaked in water for 16 h and autoclaved at 121°C for 40min. Three different bacterial starter cultures (∼104 CFU/g) namely Bac...