Effect of lactic acid bacteria species and thermal processing on in vitro bioaccessibility of isoflavones in fermented soymilk

An Kaku

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Ja] Processing, Manufacturing technology

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room J (2F N207)

Chair:Makoto Shimoyamada

9:45 AM - 10:00 AM

[3Ja-04] Effect of lactic acid bacteria species and thermal processing on in vitro bioaccessibility of isoflavones in fermented soymilk

*An Kaku¹, Masayuki Matsuno², Makoto Shimoyamada¹, Kazuya Murakami¹ (1. University of Shizuoka, 2. Industrial Research Institute of Shizuoka Prefecture)

Keywords:fermentation, soymilk, isoflavone, lactic acid bacteria, digestibility

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