Enhanced aglycone production of fermented soybean products by Bacillus species
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...
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Main Authors: | Katekan Dajanta, Ekachai Chukeatirote, Arunee Apichartsrangkoon, Richard A. Frazier |
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Format: | Journal |
Published: |
2018
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Subjects: | |
Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77951844051&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/59235 |
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Institution: | Chiang Mai University |
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