Impact of whey protein concentrate on proteolytic lactic cultures for the production of isoflavones during fermentation of soy milk
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DOI: 10.1111/jfpp.13287
Abstract: Soymilk is a rich source of isoflavones (phytoestrogens). Lactic acid bacteria particularly, lactobacilli cultures produce β-glucosidase enzyme and converts into aglycone forms of isoflavones during the fermentation of soy milk. In the study, Lactobacillus rhamnosus… read more here.
Keywords: milk; soy milk; protein concentrate; isoflavones fermentation ... See more keywords