8-Hydroxygenistein formation of soybean fermented with Aspergillus oryzae BCC 3088

• Main Authors: Chirtchai Punjaisee, Chaiyavat Chaiyasut, Sunee Chansakaow, Somsak Tharata, Wonnop Visessanguan, Suchart Punjaisee
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79952498430&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/49629
• Institution: Chiang Mai University

The isoflavone content of soybean was studied by incubated Thai native soybean (Glycine max (L) Merr, SJ.2) with Aspergillus oryzae BCC 3088. The changes of the isoflavone analogue content were analysed by HPLC. Mass spectrometry was used to confirm the presence of substances in fermented soybean wi...