alexa Antioxidant Properties and Total Phenolics of Thua Nao (a Thai Fermented Soybean) as Affected by Bacillus-fermentation

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Antioxidant Properties and Total Phenolics of Thua Nao (a Thai Fermented Soybean) as Affected by Bacillus-fermentation

The present study aims to investigate antioxidant activity and phenolic contents of Thai Thua nao. Methanolic extracts of cooked non-fermented soybeans (CNF) and Thua nao—fermented soybeans prepared by naturally occurring bacteria (TNMX) and Bacillus B. subtilis TN51 (TNB51) were prepared and used to determine antioxidant activities by β-carotene-linoleic acid system and DPPH-radical scavenging assay.

Citation: Dajanta K, Apichartsrangkoon A, Chukeatirote E (2011) Antioxidant properties and total phenolics of thua nao (a Thai fermented soybean) as affected by Bacillus-fermentation. J Microbial Biochem Technol 3: 056-059.

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