Total phenolic content, antioxidant, tyrosinase and α-glucosidase inhibitory activities of water soluble extracts of noble starter culture Doenjang, a Korean fermented soybean sauce variety

@inproceedings{Shukla2016TotalPC,
  title={Total phenolic content, antioxidant, tyrosinase and α-glucosidase inhibitory activities of water soluble extracts of noble starter culture Doenjang, a Korean fermented soybean sauce variety},
  author={Shruti Shukla and Juyeon Park and Dong-Ho Kim and Seoyeon Hong and Jong Suk Lee and Myung Hee Kim},
  year={2016}
}
Abstract In this study, samples of Korean Doenjang , a dietary soybean fermented food, were prepared using three fungal strains ( Aspergillus oryzae J (A), Mucor racemosus 15 (M15), and Mucor racemosus 42 (M42) and bacterial strain Bacillus subtilis TKSP 24 (B) as starter cultures. The resulting Doenjang samples were evaluated for their total phenolic contents, antioxidant activities based on DPPH and nitrite radical scavenging and reducing power abilities, as well as α–glucosidase and… CONTINUE READING

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