Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties-Reference-Cited by-同舟云学术

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Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties

Published:2024-06 Issue: Volume:443 Page:138523
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gao Yaxin,Hu Miao,Meng Weimin,Wen Wei,Zhang Pengfei,Fan Bei,Wang Fengzhong,Li Shuying

Funder

Shandong Province Department of Science and Technology

Key Technology Research and Development Program of Shandong Province

Ministry of Agriculture of the People's Republic of China

Publisher

Elsevier BV

Reference43 articles.

1. Spermidine activates mitochondrial trifunctional protein and improves antitumor immunity in mice;Al-Habsi;Science,2022

2. Overview of the antimicrobial compounds produced by members of the Bacillus subtilis group;Caulier;Frontiers in Microbiology,2019

3. Effects of selected Bacillus strains on the biogenic amines, bioactive ingredients and antioxidant capacity of shuidouchi;Chen;International Journal of Food Microbiology,2023

4. Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages;Chen;Food Research International,2021

5. 1H NMR-based chemometric metabolomics characterization of soymilk fermented by Bacillus subtilis BSNK-5;Gao;Food Research International,2020

Cited by 5 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. The flavour of wheat gluten hydrolysate after Corynebacterium Glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time;Food Chemistry;2024-11

2. Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2;Foods;2024-08-28

3. Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism;Food Chemistry: X;2024-06

4. Effect of Soy Protein Products on Growth and Metabolism of Bacillus subtilis, Streptococcus lactis, and Streptomyces clavuligerus;Foods;2024-05-14

5. The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals;Antioxidants;2024-02-29

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