Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study

• Abeer M. Abd-Alrahman,
• Manal M. Ramadan,
• Mohamed F. Maraay,
• Rabab Salem,
• Fatma M. Saleh,
• Mahmood A Hashim,
• Mahmood A Hashim,
• Mahmood A Hashim,
• Anastasia Zhernyakova,
• Tamer M. El-Messery

Affiliations

Abeer M. Abd-Alrahman

Department Food Science and Technology, Faculty of Home Economics, Al-Azhar University, Tanta, Egypt

Manal M. Ramadan

Department Chemistry of Flavor and Aroma, Food Industry and Nutrition, National Research Centre, Cairo, Egypt

Mohamed F. Maraay

Microbial Chemistry, National Research Center, Cairo, Egypt

Rabab Salem

Department Food Science and Technology, Faculty of Home Economics, Al-Azhar University, Tanta, Egypt

Fatma M. Saleh

Department Food Science and Technology, Faculty of Home Economics, Al-Azhar University, Tanta, Egypt

Mahmood A Hashim

International Research Centre “Biotechnologies of the Third Millennium,” Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia

Mahmood A Hashim

Agricultural Research Center, Food Technology Research Institute, Giza, Egypt

Mahmood A Hashim

Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland

Anastasia Zhernyakova

International Research Centre “Biotechnologies of the Third Millennium,” Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia

Tamer M. El-Messery

International Research Centre “Biotechnologies of the Third Millennium,” Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia