Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures.
Wu, Chia-Hsuan
Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures. [electronic resource] - Journal of agricultural and food chemistry Nov 2009 - 10695-700 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1520-5118
10.1021/jf902752t doi
Bacillus subtilis--growth & development
Fermentation
Isoflavones--analysis
Seeds--chemistry
Glycine max--chemistry
Superoxide Dismutase--metabolism
Temperature
Vitamin K 2--analysis
beta-Glucosidase--metabolism
Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures. [electronic resource] - Journal of agricultural and food chemistry Nov 2009 - 10695-700 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1520-5118
10.1021/jf902752t doi
Bacillus subtilis--growth & development
Fermentation
Isoflavones--analysis
Seeds--chemistry
Glycine max--chemistry
Superoxide Dismutase--metabolism
Temperature
Vitamin K 2--analysis
beta-Glucosidase--metabolism