Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid‐state fermentation of soybean with effective microorganisms (EM) strains-Reference-Cited by-同舟云学术

Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid‐state fermentation of soybean with effective microorganisms (EM) strains

Published:2019-02-18 Issue:4 Volume:43 Page:e12804
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Zhang Hongcai¹²³^ORCID,Yu Huaning¹

Affiliation:

1. State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute Bright Dairy & Food Co., Ltd., Synergetic Innovation Center of Food Safety and Nutrition Shanghai China

2. Department of Food Science and Technology Shanghai Ocean University Shanghai China

3. Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) China Ministry of Agriculture, Shanghai Ocean University Shanghai China

Funder

Open Project Program of State Key Laboratory of Dairy Biotechnology, Bright Dairy & Food Co. Ltd

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12804

Reference26 articles.

1. Modulating conversion of isoflavone glycosides to aglycones using crude beta-glycosidase extracts from almonds and processed soy