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Pengaruh Fermentasi Sari Kedelai dengan Lactobacillus Spe terhadap Kadar dan …
Abstract: Isoflavones in soybean and unfermented soybean product are in glycoside form which could not be absorbed by the body and should be hydrolyzed before it is metabolized. Hydrolysis by bacteria producing β-glucosidase occur throughout the gastrointestinal tract. Probiotic microorganisms, like Lactobacillus and Bifidobacterium, have an endogenous enzyme β-glucosidase that plays an impor…
- Edition
- -
- ISBN/ISSN
- 1693-1831
- Collation
- 6p
- Series Title
- -
- Call Number
- Jurnal Ilmu Kefarmasian Indonesia, 10 (2) 2012 : 1
Pengaruh Fermentasi Sari Kedelai dengan Lactobacillus Spe terhadap Kadar dan …
Isoflavones in soybean and unfermented soybean product are in glycoside form which could not be absorbed by the body and should be hydrolyzed before it is metabolized. Hydrolysis by bacteria producing β-glucosidase occur throughout the gastrointestinal tract. Probiotic microorganisms, like Lactobacillus and Bifidobacterium, have an endogenous enzyme β-glucosidase that plays an important role …
- Edition
- -
- ISBN/ISSN
- 1693-1831
- Collation
- -
- Series Title
- -
- Call Number
- Jurnal Ilmu Kefarmasian Indonesia, 10(2) 2012 : 12
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