• Food Science and Biotechnology
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• 제16권1호
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• pp.83-89
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• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

• Asian-Australasian Journal of Animal Sciences
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• 제29권9호
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• pp.1287-1293
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• 2016

The objectives of this experiment was to evaluate the subsequent growth and organ weights, blood profiles and cecal microbiota of broiler chicks fed pre-starter diets containing fermented soybean meal products during early phase. A total of nine hundred 1-d-old chicks were randomly assigned into six groups with six replicates of 25 chicks each. The chicks were fed control pre-starter diet with dehulled soybean meal (SBM) or one of five experimental diets containing fermented SBM products (Bacillus fermented SBM [BF-SBM], yeast by product and Bacillus fermented SBM [YBF-SBM]; Lactobacillus fermented SBM 1 [LF-SBM 1]; Lactobacillus fermented SBM 2 [LF-SBM 2]) or soy protein concentrate (SPC) for 7 d after hatching, followed by 4 wk feeding of commercial diets without fermented SBMs or SPC. The fermented SBMs and SPC were substituted at the expense of dehulled SBM at 3% level on fresh weight basis. The body weight (BW) during the starter period was not affected by dietary treatments, but BW at 14 d onwards was significantly higher (p<0.05) in chicks that had been fed BF-SBM and YBF-SBM during the early phase compared with the control group. The feed intake during grower and finisher phases was not affected (p>0.05) by dietary treatments. During total rearing period, the daily weight gains in six groups were 52.0 (control), 57.7 (BF-SBM), 58.5 (YBF-SBM), 52.0 (LF-SBM 1), 56.7 (LF-SBM 2), and 53.3 g/d (SPC), respectively. The daily weight gain in chicks fed diet containing BF-SBM, YBF-SBM, and LF-SBM 2 were significantly higher values (p<0.001) than that of the control group. Chicks fed BF-SBM, YBF-SBM, and LF-SBM 2 had significantly lower (p<0.01) feed conversion ratio compared with the control group. There were no significant differences in the relative weight of various organs and blood profiles among groups. Cecal microbiota was altered by dietary treatments. At 35 d, chicks fed on the pre-starter diets containing BF-SBM and YBF-SBM had significantly increased (p<0.001) lactic acid bacteria, but lowered Coli-form bacteria in cecal contents compared with those fed the control diet. The number of Bacillus spp. was higher (p<0.001) in all groups except for LF-SBM 1 compared with control diet-fed chicks. At 7 d, jejunal villi were significantly lengthened (p<0.001) in chicks fed the fermented SBMs vs control diet. Collectively, the results indicate that feeding of fermented SBMs during early phase are beneficial to the subsequent growth performance in broiler chicks. BF-SBM and YBF-SBM showed superior overall growth performance as compared with unfermented SBM and SPC.

• 한국식품과학회지
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• 제31권1호
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• pp.176-182
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• 1999

콩알메주 발효의 pilot system에 M. circinlloides, M. hiemalis, R. oryzae, R. stolonifer를 각각 접종하여 45시간 발효시킨 후 메주의 효소활성, 영양성분, 향기 성분 등을 분석하고 발효된 메주로 한식간장을 제조하여 제품의 관능을 평가하였다. 메주의 pH는 $7.16{\sim}8.38$, 환원당은 $0.54{\sim}2.64%$, 아미노태질소는 $93{\sim}312\;mg%$, 유리지방산은 $0.06{\sim}2.00%$의 수준이었으며 아미노산, 유리당, 지방산, 유기산의 분석 결과, 각 균주에 따라 특징적인 구성비를 보여주었다. Amylase 활성과 당류의 분해도는 R. oryzae가, protease 활성은 R. stolonifer가 가장 높았으며 lipase 활성과 지질의 분해도는 각 균주별로 큰 차이를 보이지 않았다. 메주의 향기 성분 분석 결과 Mucor속 균주들은 Aspergillus와 비슷한 향기성분을 생산하는 것으로 조사되었고 Rhizopus속 균주들은 Bacillus의 특징적인 향기성분으로 알려진 benzaldehyde, pyrazine류 화합물과 함께 Aspergillus에서만 특징적으로 검출된 dl-limonene, 2,3-butanediol 등도 검출되어 Aspergillus와 Bacillus의 특성을 공유하는 것으로 조사되었다. 각 메주로 간장을 제조한 결과, M. hiemalis와 R. stolonifer 실험구가 좋은 관능평가를 보여 이 두 균주를 이용한 콩알메주로 한식간장을 제조할 수 있는 가능성을 제시하였다.

• 한방안이비인후피부과학회지
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• 제33권3호
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• pp.27-44
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• 2020

Objectives : The authors conducted randomized, Double-blinded, and placebo-controlled parallel-group clinical experiment study to evaluate efficacy of fermented soybean(Bio-Peptone)cream in pruritus. Methods : The research had been conducted for 4 months from the date of IRB approval(May 26 in 2017) to Sept 2017. The experiment started by randomly distributing 25 subjects with pruritus into experimental group and control group, respectively. The experimental group applied fermented soybean(Bio-Peptone)cream twice a day, in the morning and evening, for one week on itchy area. The effect of the product was evaluated by comparing the PSS(Patient subjective score), moisture level by measuring skin moisture content(Corneometer) and transepidermal water loss(Tewameter), and the Korean version of Skindex-29(index of quality of life improvement) before applying the cream, after applying the cream for one week and after stop applying the cream for one week. The control group conducted identical experiment with the experimental group, except the control group applied placebo instead of the fermented soybean(Bio-Peptone)cream. Results : Pruritus, criterion of the first validation testing, indicates fermented soybean(Bio-Peptone)cream tend to reduce pruritus compare to placebo, although the result is not statistically noticeable. Significant difference in reduction of prutitus, the second validation test was not discovered in both groups. Corneometer and life quality tend to be improved with soy cream than placebo, but not statistically effective and both groups did not show any difference in terms of Tewameter measurement. Conclusions : The result of clinical experiment didn't prove that the fermented soybean(Bio-Peptone)cream is more effective in reducing pruritus than placebo, statistically. The clinical use of soybean product for pruritus requires further studies to be verified.

• Food Science and Biotechnology
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• 제14권1호
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• pp.89-93
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• 2005

Squalene synthase (SQS) inhibitors were screened from various plants and food extracts. Effective SQS inhibitor was purified from fermented soybean paste using ethanol extraction, HP-20 column chromatography, ethyl acetate extraction, silica gel column chromatography, and crystallization. Through UV spectrometry, $^1H$ NMR, $^{13}C$ NMR, and mass spectrometry, SQS inhibitor was identified as daidzein with molecular mass of 254 and molecular formula of $C_{15}H_{10}O_4$. Daidzein showed $IC_{50}$ value of 50 nmol/L against SQS, confirming its potential as therapeutic agent for hypercholesterolemia.

• 동아시아식생활학회지
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• 제11권2호
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• pp.121-130
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• 2001

Jeung-Pyun Is a traditional fermented Korean food made with rice flour, water, sugar salt and unrefined rice wine(Tak-ju). In order to investigate how the addition of soybean and dextran have an influence on Jeung-Pyun fermentation and forming structure of Jeun-Pyun, adding soybean 20% and dextran 1%based on rice weight, we measured physicochemical properties. Also we measured dextran content of Jeung-Pyun batter according to the fermentation time and observed the inside of Jeung-Pyun by SEM in order to find out air pore condition. The dextran content of rice Jeung-Pyun and Jeung-Pyun adding soybean 20% was gradually increased as fermentation time was longer and Jeung-Pyun adding soybean 20% was higher than rice Jeung-Pyun. The specific volume of rice Jeung-Pyun and Jeung-Pyun adding soybean 20% was increased up to a fermentation time of 7~ 10 hours but it was decreased as fermentation time was longer. In the inside structure of Jeung-Pyun observed by SEM, the fermentation condition of Jeung-Pyun fermented for 3 and 7 hour was better and air pore size became larger, the number of it was decreased as fermentation time was longer. The air pore size of soybean 20% Jeung-Pyun is smaller more uniform than that of rice Jeung-Pyun. In conclusion. it can be suggested that the audition of soybean improves the quality of Jeung-Pyun and dextran has an influence on fermentation and forming structure of Jeung-Pyun.

• 한국식품영양과학회지
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• 제45권5호
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• pp.680-689
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• 2016

본 연구에서는 생물전환에 의한 품종별 대두 5종의 isoflavone 함량, 총페놀 함량, 항산화능 및 isoflavone의 분석법 검증을 시행하였다. HPLC를 이용한 분석법 검증 결과 isoflavone 6종의 표준용액과 우람(S-3) 비발효 및 발효 추출물의 retention time이 일치하는 것을 확인하였으며, spectrum 분석 결과에서도 같은 spectrum을 보여 특이성을 확인하였다. 직선성 확인 결과 isoflavone 6종의 검량선의 상관계수 값은 0.9998~1.0000으로 나타나 우수한 직선성을 보여주었다. 정밀성 측정 결과 일내 정밀도에서 0.22~0.88%, 일간 정밀도에서 0.34~1.00%의 높은 정밀도를 나타냈다. 회수율 측정 결과 daidzin은 100.55~110.21%, glycitin은 100.26~112.35%, genistin은 97.67~111.89%, daidzein은 100.95~110.43%, glycitein은 98.56~106.02%, genistein은 101.29~110.25%의 회수율을 나타내었다. Daidzin, glycitin, genistin의 검출한계는 각각 0.14, 0.16, $0.20{\mu}g/mL$로 측정되었으며, daidzein, glycitein, genistein의 검출한계는 각각 0.25, 0.29, $0.20{\mu}g/mL$로 나타났다. Daidzin, glycitin, genistin의 정량한계는 각각 0.44, 0.48, $0.60{\mu}g/mL$를 나타냈고 daidzein, glycitein, genistein은 각각 0.75, 0.89, $0.61{\mu}g/mL$로 나타났다. 생물전환에 의한 대두 발효 시 배당체인 daidzin, glycitin, genistein이 모두 비배당체인 daidzein, glycitein, genistein으로 전환됨을 확인할 수 있었다. 각각의 isoflavone을 합한 값인 total isoflavone 함량은 대두 우람(S-3) 발효물에서 $2,074.6{\mu}g/g$으로 가장 높은 함량을 나타냈으며 비발효 대두 새단백(S-5)에서 가장 낮은 $119.8{\mu}g/g$의 total isoflavone 함량을 나타내었다. 총페놀 함량은 진풍(S-4) 비발효물이 44.96 mg GAE/g으로 가장 높은 총페놀 함량을 보였다. 항산화능 측정 결과 FRAP는 대풍2(S-2) 발효물에서 0.22로 가장 높은 값을 나타냈으며 새단백(S-5) 비발효물에서 0.15로 가장 낮은 값을 나타내었다. ORAC 지수도 FRAP와 유사하게 새단백(S-5) 비발효물에서 $195.24{\pm}3.08{\mu}M\;TE/g$으로 가장 낮은 값을 보였으며 대풍 2(S-2) 발효물에서 $753.79{\pm}6.95{\mu}M\;TE/g$으로 가장 높은 값을 나타내었다.

• 한국식품저장유통학회지
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• 제24권6호
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• pp.820-826
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• 2017

대두는 된장, 간장, 스낵 등 전통식품의 주요 원료이며, 열처리 공정은 대두의 가공과정에서 대부분 수반되는 단위 조작이다. 본 연구에서는 열처리가 대두의 이화학적 특성에 미치는 영향을 조사하기 위하여 상업적인 조건에서 대두를 증자, 가열팽화, 튀김 처리한 다음 단백질의 분자량 분포와 용해도, 수분과 유지 흡착력 및 열 특성과 산패도의 변화를 조사하였다. 대두는 가열처리에 의하여 단백질이 10-40 kDa 범위의 작은 분자량으로 분해되는 경향을 나타내었다. 대두의 용융 엔탈피는 199.62 J/g이었으며 열처리에 의하여 123.07-135.90 J/g 범위로 엔탈피가 감소하였고 지질 산화를 보여주는 fluorescence intensity도 열처리로 증가하였으며 열처리 효과는 튀김, 증자, 가열팽화의 순으로 높았다. 또한 대두의 수분 흡착력은 열처리 한 경우가 비열처리 대두보다 상대적으로 높았으며, 단백질의 용해도는 산성 영역(pH 3-6)에서 같은 경향을 보였다. 결과적으로 대두는 가열처리에 의하여 용융 엔탈피가 감소하고 단백질이 분해되며 지질 산화와 용해도 및 수분흡착력이 증가하는데 대두에 대한 열처리의 효과는 튀김 공정에서 뚜렷하였다.

• Applied Biological Chemistry
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• 제32권3호
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• pp.295-302
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• 1989

발효식품인 장류의 제조 중 원료처리에 대한 기초자료를 제공하고자 생대두, 수침대두, 볶은대두 및 증자대두를 제조하여 이것과 Asp. oryzae, Asp. niger, Asp. awamori 및 자연 발효균을 접종시켜 제조한 쌀고오지 및 식염을 각각 60 : 30 : 10(W/W)의 비율로 혼합하여 생대두 된장$(S_0)$, 수침대두 된장$(S_1)$, 볶은대두 된장$(S_2)$ 및 증자대두$(S_3)$을 제조하면서 발효과정 중 amylase, protease, lipase 및 lipoxygenase 활성도의 변화를 측정한 결과 다음과 같은 결론을 얻었다. 콩된장 제조중 접종시킨 미생물 상호간의 amylase 활성도는 자연 발효균>Asp. oryzae>Asp. awamori>Asp. niger 순이었고, 각 처리대두에 따른 활성도는 $S_0>S_1>S_2>S_3$구 순이었으며, protease 활성도는 자연 발효균>Asp. niger>Asp. oryzae>Asp. awamori순 이었으며, 각 처리구에 따른 활성도는 $S_3>S_2>S_1>S_0$ 구 순이었다. Lipase 활성도는 미생물 상호간에 별 차이가 없었고, 처리구에 따른 그 활성도 크기는 $S_0>S_1>S_3>S_2$ 구 순이었으며 lipoxygenase 활성도는 콩된장 제조 중 접종시킨 미생물 상호간에 있어서는 자연 발효균>Asp. oryzae>Asp. awamori>Asp. niger순 이었고, 각 시험구간에는 $S_0>S_1>S_3>S_2$구 순이었다.

• Journal of Microbiology and Biotechnology
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• 제6권4호
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• pp.278-285
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• 1996

We identified volatile components of traditional Korean soy sauce and soybean paste which had been manufactured with the same traditional Meju with a view to improving the quality of traditional Korean soy sauce and soybean paste. All of the volatile components were extracted by simultaneous steam distillation-extraction (SDE) apparatus. To obtain more detailed information, whole volatile components were separated into fractions. The volatile components of the whole and of each fraction were identified by GC-mass and Kovat's retention index. Sixty two and eighty six components were identified in traditional Korean soy sauce and soybean paste, respectively. Many aroma components of traditional Korean soy sauce differ from those of traditional Korean soybean paste. It was confirmed that many aroma components of traditional Korean soy sauce and soybean paste are completely different from those of Japanese fermented soy sauce (Shoyu) and soybean paste (Miso).