Impact of Bacillus in fermented soybean foods on human health

被引：0
|
作者：
Trishala Gopikrishna
Harini Keerthana Suresh Kumar
Kumar Perumal
Elavarashi Elangovan
机构：
[1] Department of Biotechnology,
[2] Sri Ramachandra Faculty of Biomedical Sciences & Technology,undefined
[3] Sri Ramachandra Institute of Higher Education and Research (SRIHER),undefined
[4] Deemed to be University,undefined
来源：
Annals of Microbiology | 2021年 / 71卷
关键词：
Fermented soybean foods (FSF); spp.; Bioactive compounds; Health risks; Food safety;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [31] Eating Fermented: Health Benefits of LAB-Fermented Foods
    Castellone, Vincenzo
    Bancalari, Elena
    Rubert, Josep
    Gatti, Monica
    Neviani, Erasmo
    Bottari, Benedetta
    [J]. FOODS, 2021, 10 (11)
  • [32] In Vitro Probiotic Attributes of Potential Probiotic Bacillus Strain Isolated from Indigenous Fermented Soybean Foods of Northeast, India
    Huidrom, S.
    Beg, M. A.
    Nautiyal, S.
    Singh, S. Kalidas
    Huidrom, D. S.
    [J]. APPLIED BIOCHEMISTRY AND MICROBIOLOGY, 2024, 60 (02) : 301 - 314
  • [33] Strain Screening from Traditional Fermented Soybean Foods and Induction of Nattokinase Production in Bacillus subtilis MX-6
    Li-Li Man
    Dian-Jun Xiang
    Chun-Lan Zhang
    [J]. Probiotics and Antimicrobial Proteins, 2019, 11 : 283 - 294
  • [34] Phylogeny of γ-polyglutamic acid-producing Bacillus strains isolated from fermented soybean foods manufactured in Asian countries
    Meerak, Jomkhwan
    Lida, Haruna
    Watanabe, Yusuke
    Miyashita, Mika
    Sato, Hajime
    Nakagawa, Yasuyoshi
    Tahara, Yasutaka
    [J]. JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY, 2007, 53 (06): : 315 - 323
  • [35] Strain Screening from Traditional Fermented Soybean Foods and Induction of Nattokinase Production in Bacillus subtilis MX-6
    Man, Li-Li
    Xiang, Dian-Jun
    Zhang, Chun-Lan
    [J]. PROBIOTICS AND ANTIMICROBIAL PROTEINS, 2019, 11 (01) : 283 - 294
  • [36] FERMENTED VEGETABLE (SOYBEAN) PROTEIN AND RELATED FOODS OF JAPAN AND CHINA
    FUKUSHIMA, D
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (03) : 357 - 362
  • [37] NUTRITIONAL ASPECTS OF FERMENTED FOODS FROM CHICKPEA, HORSEBEAN, AND SOYBEAN
    KAO, C
    ROBINSON, RJ
    [J]. CEREAL CHEMISTRY, 1978, 55 (04) : 512 - 517
  • [38] Extraction and detection of endogenous soybean DNA from fermented foods
    Kakihara, Yoshiteru
    Matsufuji, Hiroshi
    Chino, Makoto
    Takeda, Mitsuharu
    [J]. FOOD CONTROL, 2006, 17 (10) : 808 - 813
  • [39] Characterization of Bacillus Subtilis Isolated from Asian Fermented Foods
    Phromraksa, Panthitra
    Nagano, Hiroko
    Kanamaru, Yoshihiro
    Izumi, Hidehiko
    Yamada, Chikako
    Khamboonruang, Chirasak
    [J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2009, 15 (06) : 659 - 666
  • [40] The Role and Significance of Bacillus and Lactobacillus Species in Thai Fermented Foods
    Sivamaruthi, Bhagavathi Sundaram
    Alagarsamy, Karthikeyan
    Suganthy, Natarajan
    Thangaleela, Subramanian
    Kesika, Periyanaina
    Chaiyasut, Chaiyavat
    [J]. FERMENTATION-BASEL, 2022, 8 (11):
12345