Journal of Microbiology and Biotechnology

  • 제18권3호
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  • Pages.573-578
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  • 2008
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

Hydrolysis of Isoflavone Glucosides in Soymilk Fermented with Single or Mixed Cultures of Lactobacillus paraplantarum KM, Weissella sp. 33, and Enterococcus faecium 35 Isolated from Humans

  • Chun, Ji-Yeon (Department of Food Science and Technology, Sunchon National University) ;
  • Jeong, Woo-Ju (Department of Food Science and Technology, Sunchon National University) ;
  • Kim, Jong-Sang (Department of Animal Science and Biotechnology, Kyungpook National University) ;
  • Lim, Jin-Kyu (Department of Animal Science and Biotechnology, Kyungpook National University) ;
  • Park, Cheon-Seok (Department of Food Science & Biotechnology, Kyung Hee University) ;
  • Kwon, Dae-Young (Food Function Research Division, Korea Food Research Institute) ;
  • Choi, In-Duck (Post-Harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Kim, Jeong-Hwan (Department of Food Science and Technology, Sunchon National University)
  • 발행 : 2008.03.31
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초록

Lactobacillus paraplantarum KM (Lp), Weissella sp. 33 (Ws), and Enterococcus faecium 35 (Ef) were used in single (Lp, Ws, Ef) or mixed cultures (Lp+Ws, Lp+Ef, Ws+Ef) for soy milk fermentation ($37^{\circ}C$, 12 h). After 12 h, the cell numbers, pH, and TA of soymilk were $7.4{\times}10^8-6.0{\times}10^9CFU/ml$, 3.8-4.5, and 0.59-0.70%, respectively. Changes in the contents of glycitin and genistin in soymilk fermented with Ef were not significant. The contents of isoflavone glucosides in soymilk fermented with the other cultures decreased significantly with an increase of aglycone contents (p<0.05). It corresponded well with a sharp increase in ${\beta}$-glucosidase activity during fermentation. About 92-100% of the daidzin and 98-100% of the genistin in soymilk were converted to corresponding aglycones by Lp, Ws, or Lp+Ef within 12 h.

키워드

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