Production of fermented red beans with multiple bioactivities using co-cultures of Bacillus subtilis and Lactobacillus delbrueckii subsp. bulgaricus
Keywords: Red bean; Bacillus subtilis; Lactobacillus delbrueckii subsp. bulgaricus; Antioxidant activity; Fibrinolytic activity; LAB; lactic acid bacteria; t-PA; tissue plasminogen activator; GABA; γ-aminobutyric acid; TPC; total phenolic content; TAC; total antho