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Journal Abstract Search

134 related items for PubMed ID: 1171938

  • 1. Free fatty acids identified as antitryptic factor in soybeans fermented by Rhizopus oligosporus.
    Wang HL, Swain EW, Wallen LL, Hesseltine CW.
    J Nutr; 1975 Oct; 105(10):1351-5. PubMed ID: 1171938
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  • 2. Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains.
    Hachmeister KA, Fung DY.
    Crit Rev Microbiol; 1993 Oct; 19(3):137-88. PubMed ID: 8267862
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  • 3. Release of bound trypsin inhibitors in soybeans by Rhizopus oligosporus.
    Wang HL, Vespa JB, Hesseltine CW.
    J Nutr; 1972 Nov; 102(11):1495-9. PubMed ID: 4673242
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  • 4. Linoleic acid, α-linolenic acid, and monolinolenins as antibacterial substances in the heat-processed soybean fermented with Rhizopus oligosporus.
    Kusumah D, Wakui M, Murakami M, Xie X, Yukihito K, Maeda I.
    Biosci Biotechnol Biochem; 2020 Jun; 84(6):1285-1290. PubMed ID: 32089087
    [Abstract] [Full Text] [Related]

  • 5. The production of a new tempeh-like fermented soybean containing a high level of gamma-aminobutyric acid by anaerobic incubation with Rhizopus.
    Aoki H, Uda I, Tagami K, Furuya Y, Endo Y, Fujimoto K.
    Biosci Biotechnol Biochem; 2003 May; 67(5):1018-23. PubMed ID: 12834278
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  • 7. Effects of Tempeh Fermentation with Lactobacillus plantarum and Rhizopus oligosporus on Streptozotocin-Induced Type II Diabetes Mellitus in Rats.
    Huang YC, Wu BH, Chu YL, Chang WC, Wu MC.
    Nutrients; 2018 Aug 22; 10(9):. PubMed ID: 30135362
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  • 8. Characterization of extra- and intracellular phytases from Rhizopus oligosporus used in tempeh production.
    Sutardi, Buckle KA.
    Int J Food Microbiol; 1988 Feb 22; 6(1):67-79. PubMed ID: 2856346
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  • 11. Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh).
    Watanabe N, Fujimoto K, Aoki H.
    Int J Food Sci Nutr; 2007 Dec 22; 58(8):577-87. PubMed ID: 17852485
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  • 12. Proteolysis in tempeh-type products obtained with Rhizopus and Aspergillus strains from grass pea (Lathyrus sativus) seeds.
    Starzyńska-Janiszewska A, Stodolak B, Wikiera A.
    Acta Sci Pol Technol Aliment; 2015 Dec 22; 14(2):125-132. PubMed ID: 28068010
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  • 13. 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 Dec 22; 7(4):430-5. PubMed ID: 15671685
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  • 14. Studies on the nutritional value of tempeh. IV. Biosynthesis of folate compounds with Rhizopus oligosporus.
    Sanke Y, Miyamoto T, Murata K.
    J Vitaminol (Kyoto); 1970 Jun 10; 17(2):96-100. PubMed ID: 5534962
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  • 15. Comparative analysis for the production of fatty acid alkyl esterase using whole cell biocatalyst and purified enzyme from Rhizopus oryzae on waste cooking oil (sunflower oil).
    Balasubramaniam B, Sudalaiyadum Perumal A, Jayaraman J, Mani J, Ramanujam P.
    Waste Manag; 2012 Aug 10; 32(8):1539-47. PubMed ID: 22537973
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  • 18. Rice-Grown Rhizopus oligosporus Inoculum for Tempeh Fermentation.
    Rusmin S, Ko SD.
    Appl Microbiol; 1974 Sep 10; 28(3):347-50. PubMed ID: 16350003
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  • 19. The nutritive value of dehulled soybeans fermented with Aspergillus oryzae or Rhizopus oligosporus as evaluated by rats.
    Zamora RG, Veum TL.
    J Nutr; 1979 Jul 10; 109(7):1333-9. PubMed ID: 571903
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