Functional beverage from fermented soymilk with improved amino nitrogen, β-glucosidase activity and aglycone content using Bacillus subtilis starter. [PDF]
Food Sci Biotechnol, 2016 Lee KH +6 more
europepmc +1 more source
Fermentation of soymilk with <i>Lacticaseibacillus paracasei</i> strain Shirota reduces soluble Gly m 4 levels and allergic reactions associated with soybean-related pollen-food allergy syndrome. [PDF]
Biosci Microbiota Food HealthShiba T +5 more
europepmc +1 more source
Evaluating the efficiency of <i>Lactiplantibacillus pentosus</i> as a biocoagulant in soy cheese production: Effects on texture properties. [PDF]
Curr Res Food SciRahmani F +5 more
europepmc +1 more source
Association of Consumption of Non-fermented and Fermented Soy Foods with Obesity in Korean Adults: Analysis of Data from the KoGES-HEXA Study. [PDF]
J Obes Metab SyndrKim BH, Shin HR, Song S.
europepmc +1 more source
Soybean Fermentation Produced Equol and Improved Separation Soymilks
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2015 openaire +2 more sources
Evolution in a plant matrix: adaptive reshaping of kefir grains microbiota and function during long-term soymilk culture. [PDF]
Front MicrobiolChen Z +9 more
europepmc +1 more source
Ginsenosides Composition and Antioxidant Activities of Fermented Ginseng Soymilk
Journal of the Korean Society of Food Science and Nutrition, 2013 Lan-Sook Lee +4 more
openaire +1 more source
Editorial: Diversity, function, and application of microbes in the fermentation or production of traditional food. [PDF]
Front MicrobiolDong W, Chen S, Hu Y.
europepmc +1 more source
AROMA STABILITY OF FERMENTED SOYMILK DURING COLD STORAGE
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, 2010 openaire +1 more source
Fermented Plant-Based Milks Based on Chestnut and Soybean: Comprehensive Evaluation of Fermentation Characteristics and Aroma Profiles Using Four Lactic Acid Bacteria Strains. [PDF]
FoodsSun Q +8 more
europepmc +1 more source