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KMID : 1007520090180051298
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Food Science and Biotechnology
2009 Volume.18 No. 5 p.1298 ~ p.1300
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Antioxidative Activities of Soymilk Fermented with Bacillus subtilis
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Seo Kyoung-Chun
Kim Mi-Jin
Kwon Myung-Ja
Kim Hyun-Ju
Noh Jeong-Sook
Song Yeong-Ok
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Abstract
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To develop a dietary beverage with functionalities of cheonggukjang, soymilk was fermented with Bacillus subtilis and its antioxidant activities were examined. Antioxidative capacities of fermented soymilk (FS) with 5 different B. subtilis were significantly different. Among these, FS with 2829PNU015 revealed the greatest antioxidant activities. 1,1-Diphenyl-2- picrylhydrazyl (DPPH) scavenging activity, total antioxidant activity, and low density lipoprotein (LDL) oxidation inhibition of FS with 2829PNU015 were increased by 150, 140, and 240%, respectively, compared with those of unfermented soymilk (p<0.05). Further study for the improvement of sensory properties of FS with B. subtilis is required for a commercial production.
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KEYWORD
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Bacillus subtilis, fermentation, soymilk, low density lipoprotein (LDL) oxidation, Trolox equivalent antioxidant capacity (TEAC)
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