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Production of Aglycone Isoflavones by Bifidobacterium longum KCTC 5734  

Kim, Jin-Sun (Dept. of Food & Nutrition, Kangwon National University)
Kang, Soon Ah (Dept. of Conversing Technology, Graduate School of Venture, Hoseo University)
Jang, Ki-Hyo (Dept. of Food & Nutrition, Kangwon National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.24, no.5, 2014 , pp. 641-645 More about this Journal
Abstract
This study was performed to investigate the possibility of using three commercial bifidobacteria as a starter for soybean paste fermentation. In order to determine susceptibility to inhibition by high concentrations of salt in soybean paste, cell growth of three strains in sterilized soybean paste was analyzed. Bifidobacterium breve KCTC 5081 was the most resistant to salt, whereas Bifidobacterium bifidum KCTC 5082 showed low cell viability. Conversion efficiencies from glycoside isoflavone to aglycon isoflavone in soybean paste ranged from 11.3~28.6%, with Bifidobacterium longum KCTC 5734 the best strain. Therefore, B. longum KCTC 5734 may be used as a starter for Cheonggukjang fermentation, which is low-salt fermented soybean paste.
Keywords
Bifidobacteria; Cheonggukjang; Doenjang; isoflavones; starter;
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Times Cited By KSCI : 5  (Citation Analysis)
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