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KMID : 1134820160450060843
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 6 p.843 ~ p.850
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Changes in Phenolic Compounds and Radical Scavenging Activity of Doenjang Prepared by Fermentation with Bacillus Subtilis HJ18-9
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Lee Kyung-Ha
Song Jin
Jang Yeon-Jeong
Lee Eun-Jun
Kim Hyun-Joo
Oh Sea-Kwan
Woo Koan-Sik
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Abstract
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This study was conducted to investigate changes in isoflavone composition (glycosides and bio-active aglycones) and evaluate the quality characteristics of doenjang prepared using different Bacillus strains (KACC15935 and HJ18-9). After 60 days of fermentation, β-glucosidase activity of doenjang fermented with B. subtilis HJ18-9 was higher than those of other samples. Contents of aglycones (daidzein, genistein, and glycitein) in B. subtilis HJ18-9 significantly increased up to 703.90±11.09 μg/g. In addition, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity increased markedly during fermentation. These results suggest that fermentation with B. subtilis could be used to increase β-glucosidase activity with a view towards development of functional foods.
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KEYWORD
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soybean, doenjang, isoflavone, Bacillus subtilis
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