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Changing Pattern of Fungal Communities and Isoflavone Content during Fermentation of Sojae Semen Praeparatum
更新时间：2025-08-21

    • Changing Pattern of Fungal Communities and Isoflavone Content during Fermentation of Sojae Semen Praeparatum

    • “The latest research has found that specific fungal communities promote the transformation of isoflavones from glycosidic to glycosidic forms during the fermentation process of fermented soybean, providing important references for improving the quality of fermented soybean.”
    • Chinese Journal of Experimental Traditional Medical Formulae   Vol. 31, Issue 18, Pages: 175-181(2025)

    • DOI：10.13422/j.cnki.syfjx.20241915    

      CLC： R284;R283;R289

    • Received：03 October 2024，

      Accepted：26 December 2024，

      Published Online：03 January 2025，

      Published：20 September 2025

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  • ZHANG Xin,MA Aijing,ZHENG Yuguang,et al.Changing Pattern of Fungal Communities and Isoflavone Content during Fermentation of Sojae Semen Praeparatum[J].Chinese Journal of Experimental Traditional Medical Formulae,2025,31(18):175-181. DOI： 10.13422/j.cnki.syfjx.20241915.

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