Purification and Identification of 1-Deoxynojirimycin (DNJ) in Okara Fermented by Bacillus subtilis B2 from Chinese Traditional Food (Meitaoza)

Yun-Ping Zhu; Kohji Yamaki; Tadashi Yoshihashi; Mayumi Ohnishi Kameyama; Xiu-Ting Li; Yong-Qiang Cheng; Yutaka Mori; Li-Te Li

doi:10.1021/jf9032377

journal article Mar 02, 2010

Purification and Identification of 1-Deoxynojirimycin (DNJ) in Okara Fermented by Bacillus subtilis B2 from Chinese Traditional Food (Meitaoza)

Yun-Ping Zhu Kohji Yamaki Tadashi Yoshihashi Mayumi Ohnishi Kameyama Xiu-Ting Li Yong-Qiang Cheng Yutaka Mori Li-Te Li

Journal of Agricultural and Food Chemistry Vol. 58 No. 7 pp. 4097-4103 · American Chemical Society (ACS)

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Details

Published: Mar 02, 2010
Vol/Issue: 58(7)
Pages: 4097-4103

Authors

Y

Yun-Ping Zhu

Department of Food Science, School of Chemical and Environmental Engineering, Beijing Technology and Business University, No. 33 Fucheng Road, Haidian District, Beijing 100048, China

K

Kohji Yamaki

Post-harvest Science and Technology Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki 305-8686, Japan

T

Tadashi Yoshihashi

Post-harvest Science and Technology Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki 305-8686, Japan

M

Mayumi Ohnishi Kameyama

National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki 305-8642, Japan

X

Xiu-Ting Li

Department of Food Science, School of Chemical and Environmental Engineering, Beijing Technology and Business University, No. 33 Fucheng Road, Haidian District, Beijing 100048, China

Y

Yong-Qiang Cheng

College of Food Science and Nutritional Engineering, Post Box 40, China Agricultural University, East Campus, No. 17 Qinghua Dong Lu, Haidian District, Beijing 100083, China

Y

Yutaka Mori

Post-harvest Science and Technology Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki 305-8686, Japan

L

Li-Te Li

College of Food Science and Nutritional Engineering, Post Box 40, China Agricultural University, East Campus, No. 17 Qinghua Dong Lu, Haidian District, Beijing 100083, China

Cite This Article

Yun-Ping Zhu, Kohji Yamaki, Tadashi Yoshihashi, et al. (2010). Purification and Identification of 1-Deoxynojirimycin (DNJ) in Okara Fermented by Bacillus subtilis B2 from Chinese Traditional Food (Meitaoza). Journal of Agricultural and Food Chemistry, 58(7), 4097-4103. https://doi.org/10.1021/jf9032377

Purification and Identification of 1-Deoxynojirimycin (DNJ) in Okara Fermented by Bacillus subtilis B2 from Chinese Traditional Food (Meitaoza)

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