Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241)

Fermented soybeans, cheonggukjang (CKJ), are considered to be more wholesome than soybeans in Korea. To select the best soybean cultivar for making functional CKJ, a comparison was made between the biological activities of four soybean cultivars in their unfermented soybean (UFS) and CKJ states. Cha...

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發表在:Molecules
Main Authors: Ali, Muhammad Waqas, Kim, Il-Doo, Bilal, Saqib, Shahzad, Raheem, Saeed, Muhammad Tariq, Adhikari, Bishnu, Nabi, Rizwana Begum Syed, Kyo, Jeong Rae, Shin, Dong-Hyun
格式: Artigo
語言:Inglês
出版: MDPI 2017
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Article
在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC6149969/
https://ncbi.nlm.nih.gov/pubmed/29232930
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules22122200
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