Use of kefir-derived lactic acid bacteria for the preparation of a fermented soy drink with increased estrogenic activity
Giacomo Mantegazza, Alessandro Dalla Via, Armando G Licata, Robin Duncan, Claudio Gardana, Giorgio Gargari, Cristina Alamprese, Stefania Arioli, Valentina Taverniti, Matti Karp, Simone Guglielmetti
Topics & Concepts
Food scienceFermentation in food processingFermentationKefirLeuconostoc mesenteroidesLactic acidPhytoestrogensMicroorganismBiologyBiotechnologyLactobacillusYeastBacteriaBiochemistryEstrogenGeneticsPhytoestrogen effects and researchProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides