Characterization of Soybean Kapi During Fermentation with Bacillus spp.

Characterization of Soybean Kapi During Fermentation with Bacillus spp.

The changes in enzymatic activities, aroma profiles, color development, phenolic content (including isoflavones), and radical scavenging properties during fermentation to produce soybean kapi condiment using two isolates of Bacillus subtilis IS4 (IS4) and B. amyloliquefaciens RY1 (RY1) are reported....

Saved in:

書目詳細資料
Main Authors:	Suttida Wittanalai, Richard L. Deming, Nuansri Rakariyatham
格式:	雜誌
出版:	2018
主題:	Agricultural and Biological Sciences Biochemistry, Genetics and Molecular Biology Immunology and Microbiology
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84864548071&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51271
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

相似書籍

Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment
由: Suttida Wittanalai, et al.
出版: (2018)

Characterization of Soybean Kapi During Fermentation with Bacillus spp.
由: Wittanalai S., et al.
出版: (2014)

Selection of starter cultures for the production of vegetarian kapi, a thai fermented condiment
由: Suttida Wittanalai, et al.
出版: (2018)

Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment
由: Wittanalai S., et al.
出版: (2014)

Screening and selection of Bacillus spp. for fermented corticate soybean meal production
由: P. Wongputtisin, et al.
出版: (2018)

Selection of Bacillus spp. for isoflavone aglycones enriched Thua-nao, a traditional Thai fermented soybean
由: Rewat Phongphisutthinant, et al.
出版: (2018)

Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation
由: Katekan Dajanta, et al.
出版: (2018)

Enhanced aglycone production of fermented soybean products by Bacillus species
由: Katekan Dajanta, et al.
出版: (2018)

Enhanced aglycone production of fermented soybean products by Bacillus species
由: Katekan Dajanta, et al.
出版: (2018)

Isoflavone content and antioxidant activity of Thai fermented soybean and its capsule formulation
由: Chaiyavat Chaiyasut, et al.
出版: (2018)

Selection of starter cultures for the production of vegetarian kapi, a thai fermented condiment
由: Wittanalai S., et al.
出版: (2014)

Selection of Bacillus spp. for isoflavone aglycones enriched Thua-nao, a traditional Thai fermented soybean
由: Rewat Phongphisutthinant, et al.
出版: (2018)

Antioxidant activity improvement of soybean meal by microbial fermentation
由: Pairote Wongputtisin, et al.
出版: (2018)

A novel nucleic lateral flow assay for screening phaR-containing Bacillus spp.
由: Nay Yee Wint, et al.
出版: (2022)

Optimization of pineapple pulp residue hydrolysis for lipid production by Rhodotorula glutinis TISTR5159 using as biodiesel feedstock
由: Jidapha Tinoi, et al.
出版: (2018)

Identification and characterization of membrane receptor protein YueB in Bacillus subtilis isolated from Thua Nao (Thai fermented soybean)
由: Pornthip Chawapun, et al.
出版: (2020)

Breaking the spores of ganoderma lucidum by fermentation with lactobacillus plantarum
由: Chaiyavat Chaiyasut, et al.
出版: (2018)

Catalases of bacteria isolated from Thai fermented foods
由: P. Thiravattanamontri, et al.
出版: (2018)

Tannin-tolerant and extracellular tannase producing Bacillus isolated from traditional fermented tea leaves and their probiotic functional properties
由: Kridsada Unban, et al.
出版: (2020)

The optimum N: P ratio of kitchen wastewater and oil-extracted fermented soybean water for cultivation of Spirulina platensis: Pigment content and biomass production
由: Promya Jongkon, et al.
出版: (2018)

Expression of the mosquitocidal cryIVB gene under the control of different promoters in Bacillus sphaericus 2362 and acrystalliferous Bacillus thuringiensis subsp. israelensis c4Q2-72
由: W. Panbangred, et al.
出版: (2018)

Production, purification and characterization of thermophilic lipase from Bacillus sp. THL027
由: Saovanee Dharmsthiti, et al.
出版: (2018)

Improvement of myrosinase activity of Aspergillus sp. NR4617 by chemical mutagenesis
由: Nuansri Rakariyatham, et al.
出版: (2018)

Purification and characterization of a Bacillus circulans No. 4.1 chitinase expressed in Escherichia coli
由: Patcharaporn Siwayaprahm, et al.
出版: (2018)

Characterization of γ-glutamyl hydrolase produced by Bacillus sp. isolated from Thai Thua-nao
由: Orawan Chunhachart, et al.
出版: (2018)

Characterization of Bacillus subtilis isolated from Asian fermented foods
由: Panthitra Phromraksa, et al.
出版: (2018)

B vitamins and prebiotic fructooligosaccharides of cashew apple fermented with probiotic strains Lactobacillus spp., Leuconostoc mesenteroides and Bifidobacterium longum
由: Ratchadaporn Kaprasob, et al.
出版: (2019)

Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate
由: Sasithorn Sirilun, et al.
出版: (2018)

Molecular identification of Cryptosporidium spp. in seagulls, pigeons, dogs, and cats in Thailand
由: Khuanchai Koompapong, et al.
出版: (2018)

Broad distribution of enterotoxin genes (hblCDA, nheABC, cytK, and entFM) among Bacillus thuringiensis and Bacillus cereus as shown by novel primers
由: Puriya Ngamwongsatit, et al.
出版: (2018)

Phenolic content and free radical scavenging activities in rambutan during fruit maturation
由: Nont Thitilertdecha, et al.
出版: (2018)

Characterization of salt-tolerant glutaminase from Stenotrophomonas maltophilia NYW-81 and its application in Japanese soy sauce fermentation
由: Mamoru Wakayama, et al.
出版: (2018)

Screening and selection of Bacillus spp. for fermented corticate soybean meal production
由: Wongputtisin P., et al.
出版: (2014)

Screening and selection of Bacillus spp. for fermented corticate soybean meal production
由: Wongputtisin P., et al.
出版: (2014)

Incidence and diarrhegenic potential of Bacillus cereus in pasteurized milk and cereal products in Thailand
由: T. Chitov, et al.
出版: (2018)

Microbiological and biochemical changes in Thua nao fermentation
由: Ekachai Chukeatirote, et al.
出版: (2018)

Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages
由: Duangporn Kantachote, et al.
出版: (2018)

Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation
由: Phichayaphorn Aryuman, et al.
出版: (2018)

Enhanced bio-ethanol production from cellulosic materials by semi-simultaneous saccharification and fermentation using high temperature resistant Saccharomyces cerevisiae TJ14
由: Hosein Shahsavarani, et al.
出版: (2018)

Reptile-associated Borrelia spp. In Amblyomma ticks, Thailand
由: Warissara Kaenkan, et al.
出版: (2020)