Functional beverage from fermented soymilk with improved amino nitrogen, β-glucosidase activity and aglycone content using Bacillus subtilis starter

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• 作者：Kyung Ha Lee ; Sae Hun Kim ; Koan Sik Woo ; Hyun Joo Kim…
• 关键词：Bacillus subtilis ; soymilk ; fermentation ; isoflavone ; enzyme activity
• 刊名：Food Science and Biotechnology
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：25
• 期：5
• 页码：1399-1405
• 全文大小：357 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456
• 卷排序：25

文摘

The bioactivity of soymilk was enhanced by fermentation with three strains of β-glucosidaseproducing Bacillus subtilis for 36 h at 37oC. The results indicated that protease, cellulase, and β-glucosidase activities were significantly (p<0.05) increased with increasing fermentation time. In addition, the amino-type nitrogen content in B. subtilis-fermented soymilk was increased to 121.1-140.7 mg% after 36 h of fermentation. Among the isoflavones in soymilk, the contents of β-glucosides or acetyl-glucosides were decreased, while aglycone content was increased by fermentation. In particular, the soymilk fermented with B. subtilis HJ18-9 had highest β-glucosidase activity and the largest increase in aglycone content. The total aerobic and anaerobic cell counts were increased with increasing fermentation time. Therefore, this study suggests that soy beverages fermented with β-glucosidase-producing B. subtilis have the potential to enhance the health and nutritional status of consumers.