发酵豆制品酿造过程中组分和营养功能因子的变化及调控

Perspectives of engineering lactic acid bacteria for biotechnological polyol production[J] Vicente Monedero;Gaspar Pérez-Martínez;María J. Yebra Applied Microbiology and Biotechnology 2010,

Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation[J] Shigeki KADA;Masahiro YABUSAKI;Takayuki KAGA;Hitoshi ASHIDA;Ken-ichi YOSHIDA Bioscience; Biotechnology; and Biochemistry 2008,

Secretory expression of a heterologous nattokinase in Lactococcus lactis[J] Xiaobo Liang;Lixin Zhang;Jin Zhong;Liandong Huan Applied Microbiology and Biotechnology 2007,

Longer aging time increases the anticancer and antimetastatic properties of doenjang[J] Keun-Ok Jung;Su-Young Park;Kun-Young Park Nutrition 2006,

Enhancement of γ-aminobutyric acid production in Chungkukjang by applying a <Emphasis Type="Italic">Bacillus subtilis</Emphasis> strain expressing glutamate decarboxylase from <Emphasis Type="Italic">Lactobacillus brevis</Emphasis>[J] Ki-Bum Park;Suk-Heung Oh Biotechnology Letters 2006,

Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel; <Emphasis Type="Italic">Mytilus edulis</Emphasis>[J] Won-Kyo Jung;Niranjan Rajapakse;Se-Kwon Kim European Food Research and Technology 2005,

Changes in isoflavone contents and composition of sufu (fermented tofu) during manufacturing[J] Yin Li-Jun;Li Li-Te;Li Zai-Gui;Eizo Tatsumi;Masayoshi Saito Food Chemistry 2004,

Angiotensin I-converting enzyme inhibitory activity and insulin secretion stimulative activity of fermented fish sauce[J] Toshiaki Ichimura;Jianen Hu;Duong Qua Aita;Susumu Maruyama Journal of Bioscience and Bioengineering 2003,

The Production of a New Tempeh-like Fermented Soybean Containing a High Level of γ-Aminobutyric Acid by Anaerobic Incubation with Rhizopus[J] Hideyuki AOKI;Ichiyo UDA;Keiko TAGAMI;Yuji FURUYA;Yasushi ENDO;Kenshiro FUJIMOTO Bioscience; Biotechnology; and Biochemistry 2003,

Angiotensin I-Converting Enzyme Inhibitory Peptides Isolated from Tofuyo Fermented Soybean Food[J] Megumi KUBA;Kumi TANAKA;Shinkichi TAWATA;Yasuhito TAKEDA;Masaaki YASUDA Bioscience; Biotechnology; and Biochemistry 2003,

Perspectives of engineering lactic acid bacteria for biotechnological polyol production[J] Vicente Monedero;Gaspar Pérez-Martínez;María J. Yebra Applied Microbiology and Biotechnology 2010,

Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation[J] Shigeki KADA;Masahiro YABUSAKI;Takayuki KAGA;Hitoshi ASHIDA;Ken-ichi YOSHIDA Bioscience; Biotechnology; and Biochemistry 2008,

Secretory expression of a heterologous nattokinase in Lactococcus lactis[J] Xiaobo Liang;Lixin Zhang;Jin Zhong;Liandong Huan Applied Microbiology and Biotechnology 2007,

Longer aging time increases the anticancer and antimetastatic properties of doenjang[J] Keun-Ok Jung;Su-Young Park;Kun-Young Park Nutrition 2006,

Enhancement of γ-aminobutyric acid production in Chungkukjang by applying a <Emphasis Type="Italic">Bacillus subtilis</Emphasis> strain expressing glutamate decarboxylase from <Emphasis Type="Italic">Lactobacillus brevis</Emphasis>[J] Ki-Bum Park;Suk-Heung Oh Biotechnology Letters 2006,

Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel; <Emphasis Type="Italic">Mytilus edulis</Emphasis>[J] Won-Kyo Jung;Niranjan Rajapakse;Se-Kwon Kim European Food Research and Technology 2005,

Changes in isoflavone contents and composition of sufu (fermented tofu) during manufacturing[J] Yin Li-Jun;Li Li-Te;Li Zai-Gui;Eizo Tatsumi;Masayoshi Saito Food Chemistry 2004,

Angiotensin I-converting enzyme inhibitory activity and insulin secretion stimulative activity of fermented fish sauce[J] Toshiaki Ichimura;Jianen Hu;Duong Qua Aita;Susumu Maruyama Journal of Bioscience and Bioengineering 2003,

The Production of a New Tempeh-like Fermented Soybean Containing a High Level of γ-Aminobutyric Acid by Anaerobic Incubation with Rhizopus[J] Hideyuki AOKI;Ichiyo UDA;Keiko TAGAMI;Yuji FURUYA;Yasushi ENDO;Kenshiro FUJIMOTO Bioscience; Biotechnology; and Biochemistry 2003,

Angiotensin I-Converting Enzyme Inhibitory Peptides Isolated from Tofuyo Fermented Soybean Food[J] Megumi KUBA;Kumi TANAKA;Shinkichi TAWATA;Yasuhito TAKEDA;Masaaki YASUDA Bioscience; Biotechnology; and Biochemistry 2003,