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《Journal of South China Agricultural University》 2004-01
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The effect of microbial strains on the isoflavone content of fermented soybean curd during the first fermentation period

LIU Xin~1, GONG Li~2, LIU Guan-fu~1, DING Sheng~1, CHEN Yong-quan~1 (1 College of Food Science, South China Agric. Univ., Guangzhou 510642, China; 2 Guangdong Agriculture Machinery Research Institute, Guangzhou 510630, China)  
The effect of microbial strains, spore suspension concentration and fermentation time on the isoflavone content of fermented soybean curd during the first fermentation period was investigated. The strains used were Actonomucor elegaus, Mucor wutungkiao and Rhizopusoligosporus saito. The results showed the isoflavone content differed dramatically depending on the strain used, and Rhizopusoligosporus saito could enhance the isoflavone content of the product by 133% and 90% compared to those with Actonomucor elegaus, and Mucor wutungkiao respectively.
【CateGory Index】: TS214
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