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Effects of Fermentation under Enriched Oxygen Atmosphere on Clonal Black Tea Aroma Complex
fermentation under enriched oxygen atmosphere volatile flavor compounds quality
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2010/11/23
Enriching the atmosphere of fermenting “dhool” (macerated leaf) with oxygen led to faster production of some black tea volatile flavor compounds (VFC). There was a general rise in the total amounts of...
Reduction of the Soybean Allergenicity by the Fermentation with Bacillus natto
soybean allergen IgE Bacillus natto
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2010/11/22
We investigated the effects of the fermentation with Bacillus natto on the allergenicity ascribed to the major soybean allergen, Gly m Bd 30K. Time dependent decreases in 1) reactivity for IgE antibod...