Impact of Bacillus in fermented soybean foods on human health
Trishala Gopikrishna, Harini Keerthana Suresh Kumar, Kumar Perumal, Elavarashi Elangovan
Annals of Microbiology
Abstract
Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by <i>Bacillus</i> can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
Bacillus ferments soybean foods
“Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption.”