Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus
In order to enhance the bioactivity of soy beverages, fermentation of soymilk was assayed using Lactobacillus rhamnosus CRL981 as a β-glucosidase producer. The biological activity of the fermented soy beverage enriched in isoflavone aglycones was determined by several methods to evaluate different a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2012-07-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464612000461 |