Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production, Int. J. Food Sci. Nutr, vol.66, pp.845-850, 2015. ,
Reduction of levels of volatile components associated with the "beany" flavor in soymilk by lactobacilli and streptococci, J. Food Sci, vol.70, pp.186-189, 2005. ,
Text mining tools for extracting information about microbial biodiversity in food, Microbial Spoilers in Food 2017 Symposium, vol.81, pp.63-75, 2019. ,
URL : https://hal.archives-ouvertes.fr/hal-01602552
Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus, Food Res. Int, vol.42, pp.612-621, 2009. ,
Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage, Food Microbiol, vol.27, pp.968-972, 2010. ,
Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria, Food Microbiol, vol.23, pp.772-778, 2006. ,
,
Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage, Curr. Opin. Food Sci, vol.2, pp.106-117, 2015. ,
Metabolism of oligosaccharides and starch in lactobacilli: a review, 2012. ,
Les protéines végétales : contexte et potentiels en alimentation humaine, Cah. Nutr. Diététique, vol.51, pp.177-185, 2016. ,
Carbohydrate fractions of legumes: uses in human nutrition and potential for health, Br. J. Nutr, vol.88, pp.293-306, 2002. ,
?-Galactosidase activity and oligosaccharides utilization by lactobacilli during fermentation of soy milk, J. Food Process. Preserv, vol.38, pp.1065-1071, 2014. ,
New insights in the molecular biology and physiology of Streptococcus thermophilus revealed by comparative genomics, FEMS Microbiol. Rev, vol.29, pp.435-463, 2005. ,
Lactic Acid Bacteria: Biodiversity and Taxonomy, 2014. ,
Studies on the key aroma compounds in soy milk made from three different soybean cultivars, J. Agric. Food Chem, vol.59, pp.12204-12209, 2011. ,
Bioavailability of isoflavones after ingestion of soy beverages in healthy adults, J. Nutr, vol.136, pp.2291-2296, 2006. ,
Aroma constituents of soybean [Glycine max (L.) merril] milk lacking lipoxygenase isoenzymes, J. Agric. Food Chem, vol.43, pp.2449-2452, 1995. ,
SensoMineR: a package for sensory data analysis, J. Sens. Stud, vol.23, pp.14-25, 2008. ,
FactoMineR : an R package for multivariate analysis, J. Stat. Softw, vol.25, 2008. ,
Effect of pH on Lactobacillus fermentum growth, raffinose removal, ?-galactosidase activity and fermentation products, Appl. Microbiol. Biotechnol, vol.65, 2004. ,
Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains, LWT -Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.), vol.57, pp.477-485, 2014. ,
Fermentation of soy milk by lactic acid bacteria. A review, J. Food Prot, vol.42, pp.895-899, 1979. ,
Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food, Int. J. Food Microbiol, vol.80, pp.141-142, 2003. ,
Soy isoflavones: a safety review, Nutr. Rev, vol.61, pp.1-33, 2003. ,
A simplified HPLC method for total isoflavones in soy products, Food Chem, vol.87, pp.297-305, 2004. ,
A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds, Food Microbiol, vol.46, pp.145-153, 2015. ,
Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates, Food Chem, vol.117, pp.265-271, 2009. ,
?-Galactosidase activity and oligosaccharides reduction pattern of indigenous lactobacilli during fermentation of soy milk, 2018. ,
Volatile molecule profiles and anti-listeria monocytogenes activity of nisin producers lactococcus lactis strains in vegetable drinks, Front. Microbiol, vol.10, 2019. ,
Soy isoflavone analysis: quality control and a new internal standard, Am. J. Clin. Nutr, vol.68, pp.1474-1479, 1998. ,
Options for keeping the food system within environmental limits, Nature, vol.562, 2018. ,
, The Good Scents Company -Flavor, 2019. Fragrance, food and cosmetics ingredients information [WWW document, 2019.
Bergey's Manual of Systematic Bacteriology, Bergey's manual of systematic bacteriology: volume 3: the firmicutes. In: second ed. In: Vos ,
Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria, Food Microbiol, vol.20, pp.125-134, 2003. ,
Reduction of soybean oligosaccharides and properties of ?-dgalactosidase from Lactobacillus curvatus R08 and Leuconostoc mesenteriodes JK55, Food Microbiol, vol.25, pp.815-823, 2008. ,
An updated review of dietary isoflavones: nutrition, processing, bioavailability and impacts on human health, Crit. Rev. Food Sci. Nutr, vol.57, pp.1280-1293, 2017. ,
, Food Microbiology, vol.89, p.103410, 2020.