Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241)

Fermented soybeans, cheonggukjang (CKJ), are considered to be more wholesome than soybeans in Korea. To select the best soybean cultivar for making functional CKJ, a comparison was made between the biological activities of four soybean cultivars in their unfermented soybean (UFS) and CKJ states. Cha...

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Detalles Bibliográficos
Autores principales: Ali, Muhammad Waqas, Kim, Il-Doo, Bilal, Saqib, Shahzad, Raheem, Saeed, Muhammad Tariq, Adhikari, Bishnu, Nabi, Rizwana Begum Syed, Kyo, Jeong Rae, Shin, Dong-Hyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6149969/
https://www.ncbi.nlm.nih.gov/pubmed/29232930
http://dx.doi.org/10.3390/molecules22122200

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6149969/
https://www.ncbi.nlm.nih.gov/pubmed/29232930
http://dx.doi.org/10.3390/molecules22122200

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