Characterization of Soybean Kapi During Fermentation with Bacillus spp.

• المؤلفون الرئيسيون: Suttida Wittanalai, Richard L. Deming, Nuansri Rakariyatham
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Immunology and Microbiology
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84864548071&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/51271
• المؤسسة: Chiang Mai University

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....