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

3 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

Keywords

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

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Cite this