The role of soy protein degradation caused by spoilage Bacillus amyloliquefaciens in texture deterioration of yuba, a soy product
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109108
Abstract: Abstract Bacillus spp. are the dominant spoilage organisms in a rehydrated non-fermented soy product, Sichuan yuba in China. In this study, we used two spoilage Bacillus amyloliquefaciens strains DY1a and DY1b to evaluate their destructive… read more here.
Keywords: texture deterioration; soy product; spoilage bacillus; bacillus amyloliquefaciens ... See more keywords
The Fermented Soy Product ImmuBalanceTM Suppresses Airway Inflammation in a Murine Model of Asthma
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DOI: 10.3390/nu13103380
Abstract: The fermented soy product ImmuBalance contains many active ingredients and its beneficial effects on some allergic diseases have been reported. We hypothesized that ImmuBalance could have potential effects on airway inflammation in a murine model… read more here.
Keywords: immubalance; inflammation; airway inflammation; soy product ... See more keywords