Quality characteristics of fermented soybean products produced by lactic acid bacteria isolated from traditional soybean paste
| Autor: | Bo Young Seo, Jeong Seon Eom, Sun Young Lee, Hye Sun Choi |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
0301 basic medicine 030109 nutrition & dietetics biology biology.organism_classification 01 natural sciences Lactic acid 03 medical and health sciences chemistry.chemical_compound chemistry 010608 biotechnology Fermentation Food science Quality characteristics Bacteria Food Science |
| Zdroj: | Korean Journal of Food Preservation. 24:187-195 |
| ISSN: | 2287-7428 1738-7248 |
| Popis: | This study evaluated quality characteristics of soybean fermented by selected lactic acid bacteria, which were the enzyme strains with high antimicrobial activities isolated from traditionally prepared soybean paste. We determined total aerobic and lactic acid bacteria counts, protease and amylase activities, reducing sugar and amino-type nitrogen contents, and the amounts of amino acids, organic acids, and aroma-compounds. The total aerobic bacteria counts in soybean fermented with strain I13 (7.75×109 CFU/mL) were the highest among all the strains analyzed. Lactic acid bacteria numbers were 2.85×109 to 4.35×109 CFU/mL in soybean fermented with isolates. Amylase and protease activities of the JSB22 sample were the highest among all sample. Reducing sugar and amino-type nitrogen contents of soybean fermented with JSB22 (1.23%, 94.52 mg%) were highest. Total amino acid content of the samples was 15.88-17.62%, and glutamic acid, aspartic acid, leucine, lysine, and arginine were the major amino acids. Lactic acid (0.82-3.65 g/100 g), oxalic acid (22.74-63.57 mg/100 g), and fumaric acid (2.88-6.33 mg/100 g) were predominant organic acids. A total of 39 volatile aroma-compounds were identified, including 2 esters, 5 ketones, 7 alcohols, 14 hydrocarbons, 2 heterocyclic compounds, 4 acids, and 5 miscellaneous compounds. These results represent useful information for the development of a starter (single or complex) and will be used for production of functional fermented soybean foods. |
| Databáze: | OpenAIRE |
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