منابع مشابه
Thua nao: Alkali Fermented Soybean from Bacillus subtilis
Thua nao was a Thai alkali fermented product from soybean by Bacillus and it had a special flavour and aroma. The microorganisms involved in traditional thua nao were mixed natural flora of Bacillus, B. subtilis, B. megaterium and B. cereus, contaminated from cooked soybeans. The product had a very strong smell of ammonia. Ammonia content in dried product was lower than in the wet product. The ...
متن کاملCharacterization of -Glutamyl Hydrolase Produced by Bacillus sp. Isolated from Thai Thua-nao
-Glutamyl hydrolase with a molecular mass of 28 kDa was purified from the culture broth of Bacillus sp. isolated from Thai Thua-nao, a natto-like fermented soybean food. The purified enzyme hydrolyzed chemically synthesized oligo-L-glutamates but not oligoD-glutamates and degraded -polyglutamic acid to a hydrolyzed product of only about 20 kDa (with Dand L-glutamic acid in a ratio of 70:30), su...
متن کاملenhanced aglycone production of fermented soybean products by Bacillus species
This study evaluated the effect of starter culture and fermentation period on the isoflavone content of protein-rich soybeans variety TG145. Initially, soybeans were washed, soaked in water for 16 h and autoclaved at 121°C for 40min. Three different bacterial starter cultures (~104 CFU/g) namely Bacillus subtilis BEST195, B. subtilis Asaichiban and B. subtilis TN51 were then added and the ferme...
متن کاملShuidouchi (Fermented Soybean) Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury.
Shuidouchi (Natto) is a fermented soy product showing in vivo gastric injury preventive effects. The treatment effects of Shuidouchi fermented in different vessels on HCl/ethanol-induced gastric mucosal injury mice through their antioxidant effect was determined. Shuidouchi contained isoflavones (daidzein and genistein), and GVFS (glass vessel fermented Shuidouchi) had the highest isoflavone le...
متن کاملThe Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening
The present study was performed to compare the antioxidative and whitening activities of fermented soybean extract (FSB) and non-fermented soybean extract (SB). Antioxidative and whitening activities of FSB and SB were evaluated by the determination of DPPH, superoxide radical and hydroxyl radical scavenging activities, linoleic acid inhibition activity, and tyrosinase inhibition activity. FSB ...
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ژورنال
عنوان ژورنال: Journal of Ethnic Foods
سال: 2015
ISSN: 2352-6181
DOI: 10.1016/j.jef.2015.08.004