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: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-77951844051&partnerID=40&md5=7c654e1cf508a49c87794ebc26b076d7 http://cmuir.cmu.ac.th/handle/6653943832/595 |
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| Institution: | Chiang Mai University |
| Language: | English |