Characteristics and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4

The changes in the β-glucosidase activity, total phenolic contents, isoflavone contents, and antioxidant activities during the fermentation of cheonggukjang by Bacillus amyloliquefaciens MJ1-4 with and without garlic were investigated. The levels of total phenolic and isoflavonemalonylglycoside, -ac...

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Veröffentlicht in:	Journal of microbiology and biotechnology 2014-07, Vol.24 (7), p.959-968
Hauptverfasser:	Kim, Jeong Hwan, Hwang, Chung Eun, Lee, Chang Kwon, Lee, Jin Hwan, Kim, Gyoung Min, Jeong, Seong Hoon, Shin, Jeong Hee, Kim, Jong Sang, Cho, Kye Man
Format:	Artikel
Sprache:	kor
Schlagworte:	antioxidant activity Bacillus amyloliquefaciens MJ1-4 Cheonggukjang garlic isoflavones total phenolic contents
Online-Zugang:	Volltext
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