Application of recombinant lactic acid bacteria and bifidobacteria able to enrich soy beverage in dihydrodaidzein and dihydrogenistein.
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DOI: 10.1016/j.foodres.2020.109257
Abstract: Dihydrodaidzein (DHD) and dihydrogenistein (DHG) are intermediate compounds in the production of equol and 5-hydroxy-equol from daidzein and genistein by certain intestinal bacteria. In this work, we explored the heterologous expression of the daidzein reductase… read more here.
Keywords: production; soy beverage; dhd dhg; hydroxy equol ... See more keywords
Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture
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DOI: 10.17113/ftb.57.04.19.6344
Abstract: SUMMARY The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s… read more here.
Keywords: soy beverage; milk soy; cow milk; beverage ... See more keywords