Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Comparison of changes in functional characteristics of fermented soybean with different microbial strains

  • Hyewon Lim (Department of Food Science and Biotechnology, College of Life Science, Sejong University) ;
  • Bosung Kim (Department of Food Science and Biotechnology, College of Life Science, Sejong University) ;
  • Heewon Jung (Department of Food Science and Biotechnology, College of Life Science, Sejong University) ;
  • Sungkwon Park (Department of Food Science and Biotechnology, College of Life Science, Sejong University)
  • Received : 2022.09.28
  • Accepted : 2022.11.25
  • Published : 2022.12.01
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Abstract

The purpose of this study was to compare the effect of solid-state fermentation on soybean using three microbial strains under four different fermentation times. Soybean was fermented for 12, 24, 36 or 48 hours with highly proteolytic microbes, either Bacillus amyloliquefaciens (BA), B. subtilis (BS), or B. subtilis var. natto (BN), and levels of total protein concentration, protein distribution, and antioxidant activity were analyzed. Total protein was highest in the BS 12 h group (9.21 ㎍·µL-1) and lowest in BN 48 h (6.80 ㎍·µL-1), respectively (p < 0.001). Furthermore, three microbes decomposed large molecular weight proteins as well as major allergens of soybean such as β-conglycinin, Gly m Bd 30K, and glycinin. Each treatment group showed the highest degradation rate at 48 h fermentation and among the three microbes, BS showed a relatively higher degradation rate. The radical scavenging ability, known as an indicator of antioxidant activity, showed a significant increase in all treatment groups except BA 24 h. The results from this study suggest that protein concentration, and degradation and antioxidant activity were affected by different types of microbial trains and fermentation period and that B. subtilis fermentation might be the most effective way to increase nutritional and functional properties of soybean.

Keywords

Acknowledgement

본 논문은 농촌진흥청 공동연구사업 '국내산 축산물 활용 반려견 기능성 사료 안전성 증진기술 개발(과제번호:PJ01689101)'의 지원으로 수행되었습니다.

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