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
Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12071410
Abstract: Stinky tofu is a traditional Chinese food with wide consumption in China. Nevertheless, the dynamic changes in the flavour of stinky tofu during storage have yet to be investigated. In this study, the flavour changes… read more here.
Keywords: changes flavour; storage; flavour stinky; stinky tofu ... See more keywords