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

ZHANG Xin; MA Aijing; ZHENG Yuguang; ZHANG Dan; SU Chunyan

doi:10.13422/j.cnki.syfjx.20241915

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

Updated：2025-08-21

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- Changing Pattern of Fungal Communities and Isoflavone Content during Fermentation of Sojae Semen Praeparatum
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- “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.”
- ZHANG Xin , MA Aijing , ZHENG Yuguang , ZHANG Dan , SU Chunyan
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 31, Issue 18, Pages: 175-181(2025)
- Affiliations：
  1.College of Pharmacy，Hebei University of Chinese Medicine，Shijiazhuang 050200，China
  2.Traditional Chinese Medicine Processing Technology Innovation Center of Hebei Province， Hebei University of Chinese Medicine，Shijiazhuang 050200，China
  3.International Joint Research Center on Resource Utilization and Quality Evaluation of Traditional Chinese Medicine of Hebei Province，Hebei University of Chinese Medicine，Shijiazhuang，050200，China
  4.College of Biotechnology，Tianjin University of Science and Technology，Tianjin 300457，China
  5.Hebei Chemical and Pharmaceutical College，Shijiazhuang 050026，China
- Author bio：
- Funds：
- DOI： 10.13422/j.cnki.syfjx.20241915
  CLC：
- Revised：2024-12-25 ，
  Accepted：26 December 2024 ，
- Accepted：
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