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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Pubblicato in:Molecules
Autori principali: 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
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2017
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Article
Accesso online: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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