Functional relevance and health benefits of soymilk fermented by lactic acid bacteria-Reference-Cited by-同舟云学术

Functional relevance and health benefits of soymilk fermented by lactic acid bacteria

Published:2021-11-17 Issue: Volume: Page:
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Kumari Manorama¹^ORCID,Kokkiligadda Anusha²,Dasriya Vaishali¹,Naithani Harshita¹^ORCID

Affiliation:

1. Technofunctional Starters Lab Dairy Microbiology Division National Dairy Research Institute Karnal Haryana India

2. Department of Dairy Microbiology, College of Dairy Technology Sri Venkateswara Veterinary University Tirupti Andhra Pradesh India

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.15342

Reference94 articles.

1. Effects of probiotic soy milk fermented by Lactobacillus plantarum A7 (KC 355240) added with Cuminum cyminum essential oil on fasting blood glucose levels, serum lipid profile and body weight in diabetic Wistar rats;Babashahi M.;International Journal of Preventive Medicine,2020

2. Soy Isoflavones Modify Liver Free Radical Scavenger Systems and Liver Parameters in Sprague–Dawley Rats

3. In Vitro and In Vivo Assessment of Angiotensin-Converting Enzyme (ACE) Inhibitory Activity of Fermented Soybean Milk by Lactobacillus casei Strains

4. Lactobacillus paracasei CD4 as potential indigenous lactic cultures with antioxidative and ACE inhibitory activity in soymilk hydrolysate

5. Effect of dietary genistein on antioxidant enzyme activities in SENCAR mice

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