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Enhancement of Antioxidant Activities in Black Soy Milk through Isoflavone Aglycone Production during Indigenous Lactic Acid Bacteria Fermentation

Black soybeans contain high antioxidant compounds such as isoflavone but mainly in glucoside form, with low antioxidant activities. Fermentation by lactic acid bacteria (LAB) can enhance the antioxidant properties, but its ability is strain-dependent. This study aims to study the ability of Indonesi...

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Principais autores: Benediktus Yudo Leksono, Muhammad Nur Cahyanto, Endang Sutriswati Rahayu, Rini Yanti, Tyas Utami
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-07-01
Serier:Fermentation
Fag:
antioxidant activity
black soy milk
daidzein
fermentation
genistein
lactic acid bacteria
Online adgang:https://www.mdpi.com/2311-5637/8/7/326
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