Isolation and characterization of novel S-equol-producing bacteria from brines of stinky tofu, a traditional fermented soy food in Taiwan

@article{Abiru2013IsolationAC,
  title={Isolation and characterization of novel S-equol-producing bacteria from brines of stinky tofu, a traditional fermented soy food in Taiwan},
  author={Y. Abiru and Tomomi Ueno and S. Uchiyama},
  journal={International Journal of Food Sciences and Nutrition},
  year={2013},
  volume={64},
  pages={936 - 943}
}
Abstract Six strains capable of transforming daidzein to S-equol were isolated from the fermented brines of stinky tofu purchased in Taiwan. Daidzein was completely converted into S-equol within 24h of incubation in five strains. All the strains were gram-positive, rod-shaped, obligately anaerobic, non-motile, and non-spore-forming. In a phylogenetic analysis based on 16S rRNA gene sequences, the strains distributed into three groups in the family Coriobacteriaceae. SNR40-432 (Group I) showed… Expand
The Role of Colonic Bacteria in the Metabolism of the Natural Isoflavone Daidzin to Equol
  • F. Rafii
  • Biology, Medicine
  • Metabolites
  • 2015
A survey of equol contents in Chinese stinky tofu with emphasis on the effects of cooking methods
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