Screening and Optimization of α-Glucosidase Inhibitor Production by Potent Strain of Bacillus subtilis Isolated from Peruyaan, Fermented Soy-Food of Northeast India

Background. Fermented soy foods exhibit the capability to inhibit the α-glucosidase enzyme. The bacteria isolated from these fermented soy foods may contribute to the production of a higher quantity of α-glucosidase inhibitor (α-GI) in optimized condition. Aim. The present study aims to isolate α-gl...

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Veröffentlicht in:	Journal of food biochemistry 2024-03, Vol.2024, p.1-16
Hauptverfasser:	Kabir, Mir Ekbal, Borah, Anupriya, Barman, Hiranmoy, Sharmah, Bhaben, Afzal, Nazim Uddin, Phukan, Tridip, Kalita, Jatin, Manna, Prasenjit
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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