Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi.

@article{Lin2006EnhancedAA,
  title={Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi.},
  author={Chia-Hung Lin and Yi-Tien Wei and Cheng-Chun Chou},
  journal={Food microbiology},
  year={2006},
  volume={23 7},
  pages={628-33}
}
In the present study, soybean koji fermented with various GRAS filamentous fungi, including Aspergillus sojae BCRC 30103, Aspergillus oryzae BCRC 30222, Aspergillus awamori, Actinomucor taiwanensis and Rhizopus sp. These organisms are commonly used as starters in the fermentation of many traditional, oriental food products. The growth of starter organisms, total phenolic content, and antioxidative activities of the methanol extract of these kojis are compared with specific reference to alpha… CONTINUE READING

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