Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste

  • Kim, Jin-Sun (Department of Food and Nutrition, Kongju National University) ;
  • Lee, Je-Hyuk (Department of Food and Nutrition, Kongju National University) ;
  • Surh, Jeonghee (Department of Food and Nutrition, Kangwon National University) ;
  • Kang, Soon Ah (Department of Conversing Technology, Graduate School of Venture, Hoseo University) ;
  • Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University)
  • Received : 2016.01.04
  • Accepted : 2016.04.20
  • Published : 2016.06.30
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Abstract

Bioconversion of aglycone-formed isoflavones from glycoside-formed isoflavones by commercial lactic acid bacteria in fermented soybean paste was evaluated. Enterococcus faecium KCTC 13410 showed the most resistant capacity and Lactobacillus acidophilus KCTC 3925 had a sensitive susceptibility at a high NaCl concentration (13.2%) in fermented soybean paste. Among the 5 strains tested, Lac. acidophilus KCTC 3925 showed the highest relative ratio of aglycone-formed isoflavones to total isoflavones in fermented soybean paste. Production of exopolysaccarides (EPS) by lactic acid bacteria was compared using de Man, Rogosa, and Sharpe medium containing 1% sucrose at $37^{\circ}C$ for 48 h. Among the 5 lactic acid bacteria, Lac. acidophilus KCTC 3925 and Lactobacillus rhamnosus KCTC 3929 were investigated to produce EPS. Based on the results concerning growing susceptibility and conversion of aglycone-formed isoflavones/EPS production, it is anticipated that Lac. acidophilus KCTC 3925 may be used for preparation of Cheonggukjang, which contains relative low NaCl content.

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References

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