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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 555 - 555 (1page)
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This study was designed to investigate the physiological properties of a black soybean (Rhynchosia Nulubilis) fermented with probiotics. R. nulubilis was fermented for 7 days with Lactobacillus acidophilus or Streptococcus thermophilus. The content of aglycone-typed isoflavone (daidzein, glycitein, and genistein) from non-fermented (NF), Lactobacillus-fermented (LA) and Streptococcus-fermented (ST) soybeans were 2.22 μg/mg, 6.5 μg/mg and 1.78 μg/mg, respectively. The conversion of isoflavones from glycoside to aglycone was the most obvious in LA-fermented extract of day 3. ^_@span style=color:#999999 ^_# ... ^_@/span^_#^_@a href=javascript:; onclick=onClickReadNode('NODE10669222');fn_statistics('Z354','null','null'); style='color:#999999;font-size:14px;text-decoration:underline;' ^_#전체 초록 보기^_@/a^_#
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