α-Galactosidase activity and oligosaccharides reduction pattern of indigenous lactobacilli during fermentation of soy milk-Reference-Cited by-同舟云学术

α-Galactosidase activity and oligosaccharides reduction pattern of indigenous lactobacilli during fermentation of soy milk

Published:2018-04 Issue: Volume:22 Page:32-37
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Singh Brij Pal,Vij Shilpa

Funder

ICAR-National Dairy Research Institute

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference48 articles.

1. Effect of fermented soy product on the fecal microbiota of rats fed on a beef‐based animal diet;Bedani;Journal of the Science of Food and Agriculture,2010

2. Techno-functional differentiation of two vitamin B12 producing Lactobacillus plantarum strains: An elucidation for diverse future use;Bhushan;Applied Microbiology and Biotechnology,2017

3. Phenotypic and genotypic screening of human-originated lactobacilli for vitamin B12;Bhushan;Applied Microbiology and Biotechnology,2016

4. Selection of lactic acid bacteria strain for simultaneous production of α-and β-galactosidases;Carević;Zaštita Materijala,2016

5. Effect of oligosaccharides and isoflavones aglycones in defatted soy meal fermented by Lactobacillus paracasei and Bifidobacterium longum;Chen;African Journal of Microbiology Research,2011

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation;Food Chemistry: X;2024-12

2. Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis;Food and Bioproducts Processing;2024-09

3. Identification of promising lactic acid bacteria for the fermentation of lupine‐ and faba bean‐based substrates to produce refreshing protein‐rich beverages—A strain screening;Food Frontiers;2024-08-05

4. Use of Directed Lactic Fermentation to Obtain Plant-Based, Upcycled Beverage from Milk Thistle Endosperm;Sustainability;2024-06-23

5. Correlation between monosaccharide, oligosaccharide, and microbial community profile changes in traditional soybean brick (meju) fermentation;Food Research International;2024-05