Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties
Yaxin Gao, Miao Hu, Weimin Meng, Wei Wen, Pengfei Zhang, Bei Fan, Fengzhong Wang, Shuying Li
Topics & Concepts
FermentationBacillus subtilisFood scienceProteolysisFlavorSoybean ProteinsFermentation in food processingChemistryAmino acidBiochemistryBiologyBacteriaEnzymeLactic acidSoy proteinGeneticsPolyamine Metabolism and ApplicationsProtein Hydrolysis and Bioactive PeptidesPhytase and its Applications