Author:
Shin Eui-Cheol,Lee Jin Hwan,Hwang Chung Eun,Lee Byong Won,Kim Hyun Tae,Ko Jong Min,Baek In-Yeoul,Shin Ji Hyeon,Nam Sang Hae,Seo Weon Taek,Cho Kye Man
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference33 articles.
1. Lee JH, Baek IY, Ko JM, Kang NS, Shin SH, Lim SG, Oh KW, Shin SO, Park KY, Park KH, Ha TJ. Antioxidant and tyrosinase inhibitory activities from seed coat of brown soybean. Food Sci. Biotechnol. 17: 1–7 (2008)
2. Cho KM, Hong SY, Math RK, Lee JH, Kambiranda DM, Kim JM, Md. Islam SA, Yun MG, Cho JJ, Lim WJ, Yun HD. Biotransformation of phenolics (isoflavones, flavanols, and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1. Food Chem. 114: 413–419 (2009)
3. Nam YD, Yi SH, Lim SI. Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing. Food Cont. 28: 135–142 (2012)
4. Lee JH, Nam SH, Seo WT, Yun HD, Hong SY, Kim MK, Cho KM. The production of surfactin during the fermentation of cheonggukjang by potential probiotic Bacillus subtilis CSY191 and the resultant growth suppression of MCF-7 human breast cancer cells. Food Chem. 131: 1347–1354 (2012)
5. Nam H, Jung H, Karuppasamy S, Park YS, Cho YS, Lee JY, Seong SI, Suh JG. Anti-diabetic effect of the soybean extract fermented by Bacillus subtilis MORI in db/db mice. Food Sci. Biotechnol. 21: 1669–1676 (2012)
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