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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제18권 제3호
- 발행연도
- 2008.1
- 수록면
- 573 - 578 (6page)
이용수
초록· 키워드
오류제보하기
Lactobacillus paraplantarum KM (Lp), Weissella sp. 33 (Ws), and Enterococcus faecium 35 (Ef) were used in single (Lp, Ws, Ef) or mixed cultures (Lp+Ws, Lp+Ef, Ws+Ef) for soymilk fermentation (37oC, 12 h). After 12 h, the cell numbers, pH, and TA of soymilk were 7.4×108 - 6.0×109 CFU/ml, 3.8-4.5, and 0.59-0.70%, respectively.
Changes in the contents of glycitin and genistin in soymilk fermented with Ef were not significant. The contents of isoflavone glucosides in soymilk fermented with the other cultures decreased significantly with an increase of aglycone contents (p<0.05). It corresponded well with a sharp increase in β-glucosidase activity during fermentation.
About 92-100% of the daidzin and 98-100% of the genistin in soymilk were converted to corresponding aglycones by Lp, Ws, or Lp+Ef within 12 h.
목차
등록된 정보가 없습니다.
참고문헌 (24)
참고문헌 신청
AOAC / 1984 / Official Methods of Analysis / Association of Official Analytical Chemists
Brown, J. P. / 1988 / Hydrolysis of glycosides and esters / Academic Press : 109 ~ 144
Chien, H. L. / 2006 / Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria / Food Microbiol 23 : 772 ~
Choi, Y. B. / 1999 / Hydrolysis of β- glucosidic bonds of isoflavone conjugates in the lactic acid fermentation of soy milk. Kor. J. Food Sci / Technol 31 : 189 ~ 195
Chun, J. Y. / 2007 / Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria. J / Food Sci 72 : M39 ~ M44
Brown, J. P. / 1988 / Hydrolysis of glycosides and esters / Academic Press : 109 ~ 144
Chien, H. L. / 2006 / Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria / Food Microbiol 23 : 772 ~
Choi, Y. B. / 1999 / Hydrolysis of β- glucosidic bonds of isoflavone conjugates in the lactic acid fermentation of soy milk. Kor. J. Food Sci / Technol 31 : 189 ~ 195
Chun, J. Y. / 2007 / Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria. J / Food Sci 72 : M39 ~ M44
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