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KMID : 0380620090410020179
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 2 p.179 ~ p.185
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Production of Bioactive Components and Anti-Oxidative Activity of Soybean Grit Fermented with Bacillus subtilis HA according to Fermentation Time
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Kim Ji-Eun
Lee Sam-Pin
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Abstract
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Soybean grits, fortified with various bioactive components, were produced by solid-state fermentation using Bacillussubtilis HA. α-Amylase activity gradually increased during fermentation over 5days. Fibrinolytic and protease activities werehighest in the soybean grits fermented for 7days. The grits fermented for 5 days also showed the highest tyrosine content,indicating a higher peptide content. Peptides of low molecular weight (below 3,000 daltons) and browning pigments increasedwith increasing fermentation time. The fermented soybean grits showed higher contents of total phenolic compounds, toapproximately 18mg/g. DPPH free radical scavenging effects were higher in the soybean grits fermented for 3days. Also,ABTS radical scavenging effects were greater in the fermented grits compared to the unfermented grits. Overall, the soybeangrits fermented by solid-state fermentation for 5days showed enhanced production of bioactive compounds and greaterantioxidant properties.
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KEYWORD
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Bacillus subtilis, solid-state fermentation, bioactive compounds, soybean grit
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