Comparison of Antioxidant Activities in Black Soybean Preparations Fermented with Various Microorganisms

@inproceedings{Yao2010ComparisonOA,
  title={Comparison of Antioxidant Activities in Black Soybean Preparations Fermented with Various Microorganisms},
  author={Qin Yao and JIN Xiao-nan and Park Heui Dong},
  year={2010}
}
Black soybeans [Glycine max (L.) Merrill] were fermented with various GRAS (generally recognized as safe) microorganisms, including Aspergillus sp., Bacillus sp. and yeast (Issatchenkia orientalis) at 30°C for 3 d. The antioxidant contents, including total phenolics and total flavonoids, and the antioxidant activities of 1,1-diphenyl-2-picrylhydrazine (DPPH… CONTINUE READING