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KMID : 0665220130260020280
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 2 p.280 ~ p.286
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Antioxidant Activity of Soybean Yogurt added Tomato Extract by Bacillus subtilis and Lactobacillus plantarum
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Yang Ming
Gwag Jung-Soon
Jang Se-Ri
Jia Yuan
Park In-Shik
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Abstract
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This study was performed to investigate the effect of types of microorganisms on the antioxidant activity of soybean yogurt by a single or mixed culture of Bacillus subtilis and Lactobacillus plantarum isolated from chunggukjang and kimchi. The fermented soybean milk by Bacillus subtilis exhibited the highest values of total polyphenol, DPPH radical scavenging activity, reducing power and nitrite scavenging activity compared to those of Lactobacillus plantarum or mixed culture of Bacillus subtilis/Lactobacillus plantarum. As the amount of tomato extract was added to the soybean milk, various antioxidant parameters, such as total polyphenol, DPPH radical scavenging activity, reducing power and nitrite scavenging activity, were linearly increased.
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KEYWORD
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soybean yogurt, Bacillus subtilis, Lactobacillus plantarum, mixed culture, tomato
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