Enhanced aglycone production of fermented soybean products by Bacillus species

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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書目詳細資料
Main Authors:	Dajanta K., Chukeatirote E., Apichartsrangkoon A., Frazier R.A.
格式:	Article
語言:	English
出版:	2014
在線閱讀:	http://www.scopus.com/inward/record.url?eid=2-s2.0-77951844051&partnerID=40&md5=7c654e1cf508a49c87794ebc26b076d7 http://cmuir.cmu.ac.th/handle/6653943832/595
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University
語言:	English

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