Fermentation of soymilk by Lactobacillus acidipiscis isolated from Chinese stinky tofu capable of efficiently biotransforming isoflavone glucosides to dihydrodaidzein and dihydrogenistein.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
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
Comparative Genomics of Lactobacillus acidipiscis ACA-DC 1533 Isolated From Traditional Greek Kopanisti Cheese Against Species Within the Lactobacillus salivarius Clade
Sign Up to like & getrecommendations! Published in 2018 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2018.01244
Abstract: Lactobacillus acidipiscis belongs to the Lactobacillus salivarius clade and it is found in a variety of fermented foods. Strain ACA-DC 1533 was isolated from traditional Greek Kopanisti cheese and among the available L. acidipiscis genomes… read more here.
Keywords: lactobacillus acidipiscis; acidipiscis aca; kopanisti cheese; salivarius clade ... See more keywords