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

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

© 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...

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Bibliographic Details
Main Authors: Rewat Phongphisutthinant, Pairote Wiriyacharee, Sakda Preunglampoo, Posri Leelapat, Pattama Kanjanakeereetumrong, Saisamorn Lamyong
Format: Journal
Published: 2018
Subjects:
Biochemistry, Genetics and Molecular Biology
Immunology and Microbiology
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85037066433&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/54158
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85037066433&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/54158

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