233 related articles for article (PubMed ID: 15671687)
1. Production of fibrinolytic enzyme from soybean grits fermented by Bacillus firmus NA-1.
Seo JH; Lee SP
J Med Food; 2004; 7(4):442-9. PubMed ID: 15671687
[TBL] [Abstract][Full Text] [Related]
2. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation.
Hu Y; Ge C; Yuan W; Zhu R; Zhang W; Du L; Xue J
J Sci Food Agric; 2010 May; 90(7):1194-202. PubMed ID: 20394001
[TBL] [Abstract][Full Text] [Related]
3. Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa.
Amoa-Awua WK; Terlabie NN; Sakyi-Dawson E
Int J Food Microbiol; 2006 Feb; 106(3):343-7. PubMed ID: 16427153
[TBL] [Abstract][Full Text] [Related]
4. Optimization of soybean processing into kinema, a Bacillus-fermented alkaline food, with respect to a minimum level of antinutrients.
Sharma A; Kumari S; Wongputtisin P; Nout MJ; Sarkar PK
J Appl Microbiol; 2015 Jul; 119(1):162-76. PubMed ID: 25882160
[TBL] [Abstract][Full Text] [Related]
5. Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals.
Hong KJ; Lee CH; Kim SW
J Med Food; 2004; 7(4):430-5. PubMed ID: 15671685
[TBL] [Abstract][Full Text] [Related]
6. Optimization process of black soybean natto using response surface methodology.
Shih MC; Yang KT; Kuo ST
J Food Sci; 2009 Aug; 74(6):M294-301. PubMed ID: 19723214
[TBL] [Abstract][Full Text] [Related]
7. Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans.
Juan MY; Wu CH; Chou CC
Food Microbiol; 2010 Oct; 27(7):918-23. PubMed ID: 20688233
[TBL] [Abstract][Full Text] [Related]
8. Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans.
Hung YH; Huang HY; Chou CC
Int J Food Microbiol; 2007 Aug; 118(1):62-8. PubMed ID: 17628128
[TBL] [Abstract][Full Text] [Related]
9. The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa.
Terlabie NN; Sakyi-Dawson E; Amoa-Awua WK
Int J Food Microbiol; 2006 Feb; 106(2):145-52. PubMed ID: 16253367
[TBL] [Abstract][Full Text] [Related]
10. Purification and characterization of a fibrinolytic enzyme of Bacillus subtilis DC33, isolated from Chinese traditional Douchi.
Wang CT; Ji BP; Li B; Nout R; Li PL; Ji H; Chen LF
J Ind Microbiol Biotechnol; 2006 Sep; 33(9):750-8. PubMed ID: 16575557
[TBL] [Abstract][Full Text] [Related]
11. Identification and antimicrobial activity of phenylacetic acid produced by Bacillus licheniformis isolated from fermented soybean, Chungkook-Jang.
Kim Y; Cho JY; Kuk JH; Moon JH; Cho JI; Kim YC; Park KH
Curr Microbiol; 2004 Apr; 48(4):312-7. PubMed ID: 15057459
[TBL] [Abstract][Full Text] [Related]
12. Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal.
Plahar WA; Nti CA; Annan NT
Plant Foods Hum Nutr; 1997; 51(4):365-80. PubMed ID: 9650729
[TBL] [Abstract][Full Text] [Related]
13. Metabolomic assessment of fermentative capability of soybean starter treated with high pressure.
Ko BK; Kim KM; Hong YS; Lee CH
J Agric Food Chem; 2010 Aug; 58(15):8738-47. PubMed ID: 20681663
[TBL] [Abstract][Full Text] [Related]
14. Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa).
Dakwa S; Sakyi-Dawson E; Diako C; Annan NT; Amoa-Awua WK
Int J Food Microbiol; 2005 Sep; 104(1):69-82. PubMed ID: 16002169
[TBL] [Abstract][Full Text] [Related]
15. Purification and characterization of a novel fibrinolytic enzyme from Bacillus sp. nov. SK006 isolated from an Asian traditional fermented shrimp paste.
Hua Y; Jiang B; Mine Y; Mu W
J Agric Food Chem; 2008 Feb; 56(4):1451-7. PubMed ID: 18197616
[TBL] [Abstract][Full Text] [Related]
16. Production of fibrinolytic enzyme from Bacillus amyloliquefaciens by fermentation of chickpeas, with the evaluation of the anticoagulant and antioxidant properties of chickpeas.
Wei X; Luo M; Xu L; Zhang Y; Lin X; Kong P; Liu H
J Agric Food Chem; 2011 Apr; 59(8):3957-63. PubMed ID: 21391672
[TBL] [Abstract][Full Text] [Related]
17. Isolation of the putative biosynthetic gene cluster of 1-deoxynojirimycin by Bacillus amyloliquefaciens 140N, its production and application to the fermentation of soybean paste.
Seo MJ; Nam YD; Lee SY; Park SL; Yi SH; Lim SI
Biosci Biotechnol Biochem; 2013; 77(2):398-401. PubMed ID: 23391926
[TBL] [Abstract][Full Text] [Related]
18. A value-added approach to improve the nutritional quality of soybean meal byproduct: Enhancing its antioxidant activity through fermentation by Bacillus amyloliquefaciens SWJS22.
Yang J; Wu XB; Chen HL; Sun-Waterhouse D; Zhong HB; Cui C
Food Chem; 2019 Jan; 272():396-403. PubMed ID: 30309561
[TBL] [Abstract][Full Text] [Related]
19. Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium.
Lin CC; Wu PS; Liang DW; Kwan CC; Chen YS
J Food Sci; 2012 Jan; 77(1):C95-101. PubMed ID: 22260104
[TBL] [Abstract][Full Text] [Related]
20. Purification and characterization of nattokinase from Bacillus subtilis natto B-12.
Wang C; Du M; Zheng D; Kong F; Zu G; Feng Y
J Agric Food Chem; 2009 Oct; 57(20):9722-9. PubMed ID: 19788184
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]