Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto.
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DOI: 10.1016/j.foodchem.2021.131725
Abstract: This study is to reveal the variation of five pivotal substances, including polysaccharides, proteins, isoflavones, fatty acids and volatile components during the soybean fermentation process by Bacillus subtilis natto. After 96 h of soybean fermentation, the… read more here.
Keywords: soybean fermentation; bacillus subtilis; volatile components; subtilis natto ... See more keywords