551 related articles for article (PubMed ID: 17995840)
1. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
Chun J; Kim GM; Lee KW; Choi ID; Kwon GH; Park JY; Jeong SJ; Kim JS; Kim JH
J Food Sci; 2007 Mar; 72(2):M39-44. PubMed ID: 17995840
[TBL] [Abstract][Full Text] [Related]
2. Hydrolysis of isoflavone glucosides in soymilk fermented with single or mixed cultures of Lactobacillus paraplantarum KM, Weissella sp. 33, and Enterococcus faecium 35 isolated from humans.
Chun J; Jeong WJ; Kim JS; Lim J; Park CS; Kwon DY; Choi I; Kim JH
J Microbiol Biotechnol; 2008 Mar; 18(3):573-8. PubMed ID: 18388479
[TBL] [Abstract][Full Text] [Related]
3. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria.
Chien HL; Huang HY; Chou CC
Food Microbiol; 2006 Dec; 23(8):772-8. PubMed ID: 16943081
[TBL] [Abstract][Full Text] [Related]
4. Isoflavone phytoestrogen degradation in fermented soymilk with selected beta-glucosidase producing L. acidophilus strains during storage at different temperatures.
Otieno DO; Ashton JF; Shah NP
Int J Food Microbiol; 2007 Apr; 115(1):79-88. PubMed ID: 17174431
[TBL] [Abstract][Full Text] [Related]
5. Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk.
Wei QK; Chen TR; Chen JT
Int J Food Microbiol; 2007 Jun; 117(1):120-4. PubMed ID: 17477997
[TBL] [Abstract][Full Text] [Related]
6. Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids.
Tang AL; Shah NP; Wilcox G; Walker KZ; Stojanovska L
J Food Sci; 2007 Nov; 72(9):M431-6. PubMed ID: 18034738
[TBL] [Abstract][Full Text] [Related]
7. Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation.
Ding WK; Shah NP
J Food Sci; 2010 Apr; 75(3):M140-9. PubMed ID: 20492303
[TBL] [Abstract][Full Text] [Related]
8. Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria.
Rekha CR; Vijayalakshmi G
Int J Food Sci Nutr; 2011 Mar; 62(2):111-20. PubMed ID: 21091296
[TBL] [Abstract][Full Text] [Related]
9. Biomolecules and nutritional quality of soymilk fermented with probiotic yeast and bacteria.
Rekha CR; Vijayalakshmi G
Appl Biochem Biotechnol; 2008 Dec; 151(2-3):452-63. PubMed ID: 18607548
[TBL] [Abstract][Full Text] [Related]
10. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage.
Wang YC; Yu RC; Chou CC
Int J Food Microbiol; 2004 Jun; 93(2):209-17. PubMed ID: 15135959
[TBL] [Abstract][Full Text] [Related]
11. Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi.
Lee IH; Chou CC
J Agric Food Chem; 2006 Feb; 54(4):1309-14. PubMed ID: 16478253
[TBL] [Abstract][Full Text] [Related]
12. Hydrolysis of black soybean isoflavone glycosides by Bacillus subtilis natto.
Kuo LC; Cheng WY; Wu RY; Huang CJ; Lee KT
Appl Microbiol Biotechnol; 2006 Nov; 73(2):314-20. PubMed ID: 16715232
[TBL] [Abstract][Full Text] [Related]
13. Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production.
Baú TR; Garcia S; Ida EI
Int J Food Sci Nutr; 2015; 66(8):845-50. PubMed ID: 26460145
[TBL] [Abstract][Full Text] [Related]
14. Production of beta-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilk.
Donkor ON; Shah NP
J Food Sci; 2008 Jan; 73(1):M15-20. PubMed ID: 18211356
[TBL] [Abstract][Full Text] [Related]
15. Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast.
Rekha CR; Vijayalakshmi G
J Appl Microbiol; 2010 Oct; 109(4):1198-208. PubMed ID: 20477889
[TBL] [Abstract][Full Text] [Related]
16. Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage.
Champagne CP; Tompkins TA; Buckley ND; Green-Johnson JM
Food Microbiol; 2010 Oct; 27(7):968-72. PubMed ID: 20688240
[TBL] [Abstract][Full Text] [Related]
17. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
Simova E; Simov Z; Beshkova D; Frengova G; Dimitrov Z; Spasov Z
Int J Food Microbiol; 2006 Mar; 107(2):112-23. PubMed ID: 16297479
[TBL] [Abstract][Full Text] [Related]
18. Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells.
Di Cagno R; Mazzacane F; Rizzello CG; Vincentini O; Silano M; Giuliani G; De Angelis M; Gobbetti M
J Agric Food Chem; 2010 Oct; 58(19):10338-46. PubMed ID: 20822177
[TBL] [Abstract][Full Text] [Related]
19. β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk.
Hati S; Vij S; Singh BP; Mandal S
J Sci Food Agric; 2015 Jan; 95(1):216-20. PubMed ID: 24838442
[TBL] [Abstract][Full Text] [Related]
20. Effect of ultrasound on the growth of probiotics and bioconversion of isoflavones in prebiotic-supplemented soymilk.
Yeo SK; Liong MT
J Agric Food Chem; 2011 Feb; 59(3):885-97. PubMed ID: 21235273
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
