Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improve...
Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes
About this item
Full title
Author / Creator
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title
Language
English
Formats
Publication information
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Subjects
More information
Scope and Contents
Contents
The influence of riboflavin (B
2
)–overproducing lactobacilli on the antioxidant status, isoflavone conversion, off-flavor reduction, amino acid profile, and viscosity of B
2
-bio-enriched fermented soymilk was investigated. Results showed that B
2
in fermented soymilk was notably increased from 0.2 to 3.8 μg/mL for
Lactobacill...
Alternative Titles
Full title
Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_2551999975
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_2551999975
Other Identifiers
ISSN
0175-7598,1432-0614
E-ISSN
1432-0614
DOI
10.1007/s00253-020-10649-1
