کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4369873 | 1616744 | 2007 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk](/preview/png/4369873.png)
چکیده انگلیسی
The study determined isoflavone aglycone contents in soymilk and sugar-soymilk fermented with a single culture of two strains of Lactobacillus paracasei, two strains of Lactobacillus acidophilus, and one strain of Bifidobacterium longum respectively at 37 °C for 24 h. Isoflavone concentration was analyzed by HPLC. The viable count of bacteria in all of the fermented soymilk ranged from 7 to 9 log CFU/ml. The isoflavone aglycone had a significant increase of 62%–96% of isoflavone in all of the fermented soymilk compared to 17% in non-fermented soymilk (P < 0.05). The five strains of microorganisms produced lesser amount of isoflavone aglycones in fermented sucrose-soymilk than in other fermented soymilk.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 117, Issue 1, 10 June 2007, Pages 120–124
Journal: International Journal of Food Microbiology - Volume 117, Issue 1, 10 June 2007, Pages 120–124
نویسندگان
Que-King Wei, Tong-Rong Chen, Jyun-Ting Chen,