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331 related items for PubMed ID: 18607548

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria.
    Wang YC, Yu RC, Chou CC.
    Food Microbiol; 2006 Apr; 23(2):128-35. PubMed ID: 16942996
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. 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
    [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
    [Abstract] [Full Text] [Related]

  • 9. 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 10; 117(1):120-4. PubMed ID: 17477997
    [Abstract] [Full Text] [Related]

  • 10. 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 10; 18(3):573-8. PubMed ID: 18388479
    [Abstract] [Full Text] [Related]

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  • 12. 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 01; 115(1):79-88. PubMed ID: 17174431
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 95(1):216-20. PubMed ID: 24838442
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  • 15. 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 01; 73(2):314-20. PubMed ID: 16715232
    [Abstract] [Full Text] [Related]

  • 16. Enhancement of β-secretase inhibition and antioxidant activities of tempeh, a fermented soybean cake through enrichment of bioactive aglycones.
    Ahmad A, Ramasamy K, Majeed AB, Mani V.
    Pharm Biol; 2015 May 01; 53(5):758-66. PubMed ID: 25756802
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 27(7):968-72. PubMed ID: 20688240
    [Abstract] [Full Text] [Related]

  • 18. Enrichment of two isoflavone aglycones in black soymilk by Rhizopus oligosporus NTU 5 in a plastic composite support bioreactor.
    Liu CT, Erh MH, Lin SP, Lo KY, Chen KI, Cheng KC.
    J Sci Food Agric; 2016 Aug 01; 96(11):3779-86. PubMed ID: 26676892
    [Abstract] [Full Text] [Related]

  • 19. Fermentation of soymilk by Lactobacillus acidipiscis isolated from Chinese stinky tofu capable of efficiently biotransforming isoflavone glucosides to dihydrodaidzein and dihydrogenistein.
    Guo X, Zang X, Dou SJ, Wang DY, Wang XL.
    J Sci Food Agric; 2022 Dec 01; 102(15):7221-7230. PubMed ID: 35730767
    [Abstract] [Full Text] [Related]

  • 20. 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 Dec 01; 66(8):845-50. PubMed ID: 26460145
    [Abstract] [Full Text] [Related]

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