Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study

This study aims to investigate the production of natural flavor compounds through the utilization of Bacillus subtilis-fermented soybean meal extract and evaluate their biological potential. The experiment involved a comprehensive in vitro investigation to assess the capabilities and effects of the...

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Detalhes bibliográficos

Principais autores:	Abeer M. Abd-Alrahman, Manal M. Ramadan, Mohamed F. Maraay, Rabab Salem, Fatma M. Saleh, Mahmood A Hashim, Anastasia Zhernyakova, Tamer M. El-Messery
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Frontiers Media S.A. 2024-01-01
coleção:	Frontiers in Nutrition
Assuntos:	soybean meal solid-state fermentation Bacillus subtilis L-Lysine L-Threonine and biological effects
Acesso em linha:	https://www.frontiersin.org/articles/10.3389/fnut.2023.1280209/full
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