@article{oai:niigata-u.repo.nii.ac.jp:00004035,
 author = {上野, 八重子 and 水谷, 理絵 and 工藤, 卓伸 and 原, 崇 and 城, 斗志夫},
 issue = {4},
 journal = {日本食品科学工学会誌, 日本食品科学工学会誌},
 month = {Apr},
 note = {様々な植物性食品素材から乳酸菌を分離し，豆乳発酵性および大豆イソフラボン配糖体のアグリコンへの変換能を調べた．58種類の果物，野菜，植物性発酵食品，食用花から137株の乳酸菌を分離した．37株は48時間の発酵により豆乳をしっかりと凝固させ，乳由来の乳酸菌より高い豆乳発酵性を示した．そのうち17株はイソフラボン配糖体のアグリコンへの変換能が高く，その多くは果物と野菜由来であった．一部の菌の同定結果より，本研究で得られた菌には<I>Leuconostoc</I>属の菌が多く含まれると推察され，アグリコン変換能は乳酸菌の属や種とは関係なく各株の特性であることが示された., The conversion of soy isoflavone glucosides to aglycones by intestinal bacteria is necessary for efficient absorption. In this study, 137 strains of lactic acid bacteria were isolated from 58 kinds of plant food materials, and the ability to ferment soymilk and convert soy isoflavone glucosides to aglycones were examined. Thirty-seven strains fully coagulated soymilk during the fermentation for 48 hours. Among them, 17 strains showed high conversion of isoflavone glucosides to aglycones, and many of them were from fruits and vegetables. Bacterial identification showed that conversion ability is related to the strain characteristics, not the species or genus of bacteria.},
 pages = {173--177},
 title = {植物性食品素材から分離した乳酸菌の大豆イソフラボンのアグリコンへの変換能},
 volume = {58},
 year = {2011}
}