Cheng-Chun Chou

TL;DR: In fermentedSoymilk both the inhibition of ascorbate autoxidation, and the reducing activity and scavenging effect of superoxide anion radicals varied with the starters used, but nevertheless are significantly higher than those found in unfermented soymilk.

TL;DR: It was found that fermentation enhanced the total phenolic and flavonoid content as well as antioxidant activity of the black soybean extract and the active principle associated with the DPPH radical-scavenging effect was most efficiently extracted from black soybeans using water, regardless of fermentation.

TL;DR: Comparing the susceptibility of planktonic cells, attached single cells and biofilm cells of Bacillus cereus to sodium hypochlorite and Spartec and a quaternary ammonium compound shows that B. cereus cells in a biofilm were most resistant to chemical sanitizers followed by the attached single cell and cells in the planktonics state.

TL;DR: The increase of aglycones and decrease of glucoside isoflavones during fermentation coincides with the increase of beta-glucosidase activity observed in fermented soymilk.

TL;DR: The total extractable phenolic compounds and anthocyanins content in black beans increased after fermentation, which might lead to the increased antioxidant activities of black bean kojis observed.