Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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New Fermentation Technique for Complete Digestion of Soybean Protein

  • Lee, Jeong-Ok (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Park, Mi-Hwa (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Choi, Yung-Hyun (Department of Biochemistry, College of Oriental Medicine, Dongeu University) ;
  • Ha, Yeong-Lae (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Ryu, Chung-Ho (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University)
  • Published : 2007.11.30
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Abstract

The aim of this study was to develop a new fermentation method in order to improve the digestion of soybean protein, and to promote normal fermentation of soybean. A proximate composition, such as moisture, pH, and reducing sugar, of fermented soybeans by the new fermentation was similar to those of controls. Neutral protease activity, the most important factor for fermented soybean products, was the highest, having about 636 Dig at 54 h fermentation. The content of total free amino acid was almost 3-18 times higher than controls. The three-step fermented soybeans can be used as a functional food ingredient for human consumption, with higher protein digestibility.

Keywords

References

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