Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum

Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum

This study aims to explore compositional changes of oligosaccharides, amino-type nitrogen, free amino acids volatile compounds, isoflavones, total phenol, total flavonoid, and antioxidant capacities during liquid-state fermentation (LSF) of soybean embryo homogenate (SEH) by Ganoderma lucidum to imp...

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Bibliographic Details
Main Authors: Gi-Yoon Kim, Ye Seul Kwon, Yoseph Asmelash Gebru, Young-Hoi Kim, Dong Hyeon Kang, Myung-Kon Kim, Han-Seok Choi
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Food Chemistry: X
Subjects:
Soybean embryo
Ganoderma lucidum
Liquid-state fermentation
Nutrients
Isoflavones
Hydroxyisoflavones
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525001300
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