Enhanced aglycone production of fermented soybean products by Bacillus species

• المؤلفون الرئيسيون: Dajanta K., Chukeatirote E., Apichartsrangkoon A., Frazier R.A.
• التنسيق: مقال
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-77951844051&partnerID=40&md5=7c654e1cf508a49c87794ebc26b076d7; http://cmuir.cmu.ac.th/handle/6653943832/595

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...