Bioprocessing of soybeans (<i>Glycine max</i> L.) by solid-state fermentation with <i>Eurotium cristatum</i> YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity
Yulian Chen, Yuanliang Wang, Jiaxu Chen, Hao Tang, Chuanhua Wang, Zongjun Li, Yu Xiao
Abstract
is an effective approach for the enhancement of the TPC, isoflavone aglycones, and antioxidant capacity of soybeans. Bioprocessed soybean products might be a healthy food supplement rich in antioxidants compared with non-fermented soybean and thus could be a source of natural antioxidants.
Topics & Concepts
BioprocessChemistryGlycineFermentationAntioxidantFood scienceBiochemistryBiologyAmino acidPaleontologyPhytoestrogen effects and researchFood composition and propertiesMicrobial Metabolites in Food Biotechnology