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

Kyung Ha Lee, Sae Hun Kim, Koan Sik Woo, Hyun Joo Kim, Hye Sun Choi, Young Hoon Kim, Jin Song

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1399-1405
Number of pages7
JournalFood Science and Biotechnology
Volume25
Issue number5
DOIs
Publication statusPublished - 2016 Oct 1

Fingerprint

Glucosidases
amino nitrogen
glucosidases
soymilk
Beverages
Bacillus subtilis
beverages
Fermentation
Nitrogen
fermentation
Glucosides
glucosides
Soy Milk
Isoflavones
Cellulase
isoflavones
Nutritional Status
health status
endo-1,4-beta-glucanase
nitrogen content

Keywords

  • Bacillus subtilis
  • enzyme activity
  • fermentation
  • isoflavone
  • soymilk

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

Functional beverage from fermented soymilk with improved amino nitrogen, β-glucosidase activity and aglycone content using Bacillus subtilis starter. / Lee, Kyung Ha; Kim, Sae Hun; Woo, Koan Sik; Kim, Hyun Joo; Choi, Hye Sun; Kim, Young Hoon; Song, Jin.

In: Food Science and Biotechnology, Vol. 25, No. 5, 01.10.2016, p. 1399-1405.

Research output: Contribution to journalArticle

Lee, Kyung Ha ; Kim, Sae Hun ; Woo, Koan Sik ; Kim, Hyun Joo ; Choi, Hye Sun ; Kim, Young Hoon ; Song, Jin. / Functional beverage from fermented soymilk with improved amino nitrogen, β-glucosidase activity and aglycone content using Bacillus subtilis starter. In: Food Science and Biotechnology. 2016 ; Vol. 25, No. 5. pp. 1399-1405.
@article{9ecfd33d01a1435db9a599e120016ff2,
title = "Functional beverage from fermented soymilk with improved amino nitrogen, β-glucosidase activity and aglycone content using Bacillus subtilis starter",
abstract = "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.",
keywords = "Bacillus subtilis, enzyme activity, fermentation, isoflavone, soymilk",
author = "Lee, {Kyung Ha} and Kim, {Sae Hun} and Woo, {Koan Sik} and Kim, {Hyun Joo} and Choi, {Hye Sun} and Kim, {Young Hoon} and Jin Song",
year = "2016",
month = "10",
day = "1",
doi = "10.1007/s10068-016-0218-0",
language = "English",
volume = "25",
pages = "1399--1405",
journal = "Food Science and Biotechnology",
issn = "1226-7708",
publisher = "Springer Netherlands",
number = "5",

}

TY - JOUR

T1 - Functional beverage from fermented soymilk with improved amino nitrogen, β-glucosidase activity and aglycone content using Bacillus subtilis starter

AU - Lee, Kyung Ha

AU - Kim, Sae Hun

AU - Woo, Koan Sik

AU - Kim, Hyun Joo

AU - Choi, Hye Sun

AU - Kim, Young Hoon

AU - Song, Jin

PY - 2016/10/1

Y1 - 2016/10/1

N2 - 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.

AB - 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.

KW - Bacillus subtilis

KW - enzyme activity

KW - fermentation

KW - isoflavone

KW - soymilk

UR - http://www.scopus.com/inward/record.url?scp=85013665920&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85013665920&partnerID=8YFLogxK

U2 - 10.1007/s10068-016-0218-0

DO - 10.1007/s10068-016-0218-0

M3 - Article

C2 - 30263422

AN - SCOPUS:85013665920

VL - 25

SP - 1399

EP - 1405

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

SN - 1226-7708

IS - 5

ER -