Corpus ID: 44455451

enhanced aglycone production of fermented soybean products by Bacillus species

  title={enhanced aglycone production of fermented soybean products by Bacillus species},
  author={Katekan Dajanta and Ekachai Chukeatirote and Arunee Apichartsrangkoon and Richard A Frazier},
This study evaluated the effect of starter culture and fermentation period on the isoflavone content of protein-rich soybeans variety TG145. Initially, soybeans were washed, soaked in water for 16 h and autoclaved at 121°C for 40min. Three different bacterial starter cultures (~10 4 CFU/g) namely Bacillus subtilis BEST195, B. subtilis Asaichiban and B. subtilis TN51 were then added and the fermentation was allowed to proceed at 42°C for 24 h (natto-style) and 72 h (thua nao-style). The… Expand

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