Enhanced β-Glucosidase Activity of Lactobacillus plantarum by a Strategic Ultrasound Treatment for Biotransformation of Isoflavones in Okara
Author:
Affiliation:
1. Department of Food Science and Biotechnology, National Chung Hsing University
2. Department of Food Science, Fu Jen Catholic University
3. Food Industry Research and Development Institute
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/24/5/24_777/_pdf
Reference23 articles.
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2. Chiang, S. S. and Pan, T. M. (2012). Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products. Appl. Microbiol. Biotechnol., 93, 903-916.
3. Coward, L., Smith, M., Kirk, M., and Barnes, S. (1998). Chemical modification of isoflavones in soyfoods during cooking and processing. The Am. J. Clin. Nutrition, 68, 1486S-1491S.
4. Donkor, O. N. and Shah, N. P. (2008). Production of β-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilk. J. Food Sci., 73, M15-M20.
5. Fooks, L. J., Fuller, R., and Gibson, G. R. (1999). Prebiotics, probiotics and human gut microbiology. Int. Dairy J., 9, 53-61.
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