Fermentation Temperature Affects the Alteration of Functional Constituents in Bacillus subtilis BCRC 14715-fermented Black Soybean
Date Issued
2008
Date
2008
Author(s)
Wu, Chia-Hsuan
Abstract
In the present study, fermented black soybean was prepared with Bacillus subtilis CRC 14715. The changes of some functional constituents of fermented black soybean, including isoflavone, nattokinase, vitamin K2, angiotensin- converting enzyme inhibitor (ACE), superoxide dismutase (SOD), and dipicolinic acid (DPA), during the fermentation (0, 6, 12, 18 h) with B. subtilis BCRC 14715 at various temperatures (35, 40, 45, 50°C) were investigated. The results revealed that the optimum growth temperatures of B. subtilis BCRC 14715 are 40－45°C in black soybean. The total content of isoflavone in black soybean decreased during fermentation, regardless of fermentation temperatures. The most marked change was observed at 35°C. Fermentation caused a significant increase (p<0.05) in the content of aglycone, which enhanced with fermentation time. The highest level of aglycone was obtained in black soybean fermented at 50°C. Regardless of fermentation temperatures, the activity of β-glucosidase noted in black soybean reached the highest after 6 h of fermentation and then decreased progressively. In addition, nattokinase activity, vitamin K2 content, ACE inhibitor activity, SOD activity and DPA content of black soybean increased as the fermentation time was extended. Black soybean fermented at 35°C for 18 h exhibited the highest level of nattokinase activity, while the highest content of vitamin K2 and DPA was found in black soybean fermented at 45 and 50°C, respectively. On the other hand, a higher activity of ACE inhibitor and SOD was observed in black soybean fermented at 40 and 45°C.
Subjects
isoflavone
nattokinase
vitamin K2
angiotensin- converting enzyme inhibitor
superoxide dismutase
dipicolinic acid
Type
thesis
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