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콩배아의 Lactobacillus plantarum 발효에 의한 이소플라본과 소야사포닌 변화

Bioconversion of Isoflavone and Soyasaponin in the Fermentation of Soy Embryo Using Lactic Acid Bacteria

산업식품공학 2019년 23권 3호 p.209 ~ 216
이미자 ( Lee Mi-Ja ) - 국립식량과학원 작물기초기반과

박송이 ( Park Song-Yie ) - 국립식량과학원 작물기초기반과
이광식 ( Lee Kwang-Sik ) - 국립식량과학원 작물기초기반과
김현영 ( Kim Hyun-Young ) - 국립식량과학원 작물기초기반과
나지은 ( Ra Ji-Eun ) - 국립식량과학원 작물기초기반과
함현미 ( Ham Hyeon-Mi ) - 국립식량과학원 작물기초기반과


The effects of fermentation on soy embryo have been investigated using lactic acid bacteria, Lactobacillus acidophilus (LA), Lactobacillus bulgaricus (LB), Streptococcus thermophilussei (ST), and Lactobacillus plantarum (LP). As a result of the fermentation test of the isoflavone conversion by strain type, inoculation content, and fermentation time, the optimum conditions were LP bacterium, an inoculum amount of 5%, and a fermentation time of 24 hours.
The composition of the isoflavone glycosides in the control was the highest in the order of glycitin> daidzin> genistin.
When fermented with lactic acid bacteria, glycoside content decreased, and aglycone content increased. The order of composition was daidzein>glycitein>genistein. In the fermentation with LP bacterium, soyasaponin Ab content decreased and Ba and Bb content increased. Upon assessing the result of the experiment, it was found that the pH of the fermentation broth had a great influence in the bioconversion of isoflavone and soyasaponin. In the case of fermentation by pH 6 broth, aglycone and Bb content was the highest. The increase of aglycone content by fermentation reaction with the LP bacterium can increase the physiological activity and functionalization of soy embryo, which is a byproduct of processing.


soy embryo; lactic acid bacteria; isoflavone; aglycone; soyasaponin
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