Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (Cheonggukjang) with Bacillus subtilis KCTC 13241-Reference-Cited by-同舟云学术

Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (Cheonggukjang) with Bacillus subtilis KCTC 13241

Published:2018-06-19 Issue:8 Volume:55 Page:2871-2880
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ali Muhammad Waqas,Shahzad Raheem,Bilal Saqib,Adhikari Bishnu,Kim Il-Doo,Lee Jeong-Dong,Lee In-Jung,Kim Byung Oh,Shin Dong-Hyun

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3202-2/fulltext.html

Reference36 articles.

1. Ali MW, Kim I-D, Bilal S, Shahzad R, Saeed MT, Adhikari B, Nabi RBS, Kyo J, Shin D-H (2017) Effects of bacterial fermentation on the biochemical constituents and antioxidant potential of fermented and unfermented soybeans using probiotic Bacillus subtilis (KCTC 13241). Molecules 22:2200. https://doi.org/10.3390/molecules22122200

2. Andualem B, Gessesse A (2014) Proximate composition, mineral content and antinutritional factors of Brebra (Millettia ferruginea) seed flour as well as physicochemical characterization of its seed oil. SpringerPlus 3:298. https://doi.org/10.1186/2193-1801-3-298

3. Balakrishnan B, Prasad B, Rai AK, Velappan SP, Subbanna MN, Narayan B (2011) In-vitro antioxidant and antibacterial properties of hydrolyzed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods. Biodegradation 22:287–295. https://doi.org/10.1007/s10532-010-9398-0

4. Bilal S, Khan AL, Waqas M, Shahzad R, Kim ID, Lee IJ, Shin DH (2016) Biochemical constituents and in vitro antioxidant and anticholinesterase potential of seeds from Native Korean Persimmon Genotypes. Molecules 21:893. https://doi.org/10.3390/molecules21070893

5. Cho KM, Lee JH, Yun HD, Ahn BY, Kim H, Seo WT (2011) Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90. J Food Comp Anal 24:402–410. https://doi.org/10.1016/j.jfca.2010.12.015

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature;Food Chemistry;2024-12

2. Metagenomic and culturomic analyses of bacterial species contributing to tyramine formation in Cheonggukjang;LWT;2024-06

3. Biochemical and Chemosensory Characterization of Doubanjiang Fermented Via Two-Stage Controlled Temperature;2024

4. Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation;Food Research International;2023-12

5. Comprehensive bacterial-metabolite profiles of Hawaijar, Bekang, and Akhone: a comparative study on traditional fermented soybeans of north-east India;World Journal of Microbiology and Biotechnology;2023-09-22