Fermentation of soymilk by Lactobacillus acidipiscis isolated from Chinese stinky tofu capable of efficiently biotransforming isoflavone glucosides to dihydrodaidzein and dihydrogenistein.
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DOI: 10.1002/jsfa.12087
Abstract: BACKGROUND The soy isoflavone microbial metabolites dihydrodaidzein (DHD), dihydrogenistein (DHG), equol and 5-hydroxy-equol, are generally more biologically active than their precursors, daidzein and genistein. Bacteria responsible for isoflavone metabolism have been isolated and identified. Fermented… read more here.
Keywords: hau fr7; isoflavone glucosides; lactobacillus acidipiscis; soymilk ... See more keywords