Production and characterization of bioactive peptides in fermented soybean meal produced 2 using proteolytic Bacillus species isolated from kinema

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Production and characterization of bioactive peptides in fermented soybean

meal produced using proteolytic Bacillus species isolated from kinema

Reena Kumari, Nitish Kumar, Sangita Sharma, Sanjukta Samurailatpam,

Srichandan Padhi, Sudhir P Singh, Amit Kumar Rai

PII: S0308-8146(23)00748-3

DOI: https://doi.org/10.1016/j.foodchem.2023.136130

Reference: FOCH 136130

To appear in: Food Chemistry

Received Date: 28 October 2022

Revised Date: 3 April 2023

Accepted Date: 5 April 2023

Please cite this article as: Kumari, R., Kumar, N., Sharma, S., Samurailatpam, S., Padhi, S., Singh, S.P., Kumar

Rai, A., Production and characterization of bioactive peptides in fermented soybean meal produced using

proteolytic Bacillus species isolated from kinema, Food Chemistry (2023), doi: https://doi.org/10.1016/

j.foodchem.2023.136130

This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover

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1Production and characterization of bioactive peptides in fermented soybean meal produced

2using proteolytic Bacillus species isolated from kinema

4Reena Kumari1$, Nitish Kumar2$, Sangita Sharma1, Sanjukta Samurailatpam1, Srichandan Padhi1,

5Sudhir P Singh2*, Amit Kumar Rai1,3 **

71Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong,

8Sikkim, India

92Centre of Innovative and Applied Bioprocessing (DBT-CIAB), Sector-81, S.A.S. Nagar,

10 Mohali, Punjab, India

11 3National Agri-Food Biotechnology Institute (DBT-NABI), Sector-81, S.A.S. Nagar, Mohali,

12 Punjab, India

14 $Contributed equally

15 *Correspondence Email: amitraikvs@gmail.com (AKR); sudhirsingh@ciab.res.in (SPS)

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Production and characterization of bioactive peptides in fermented soybean meal produced 2 using proteolytic Bacillus species isolated from kinema

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