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Antioxidative Activities of Soymilk Fermented with Bacillus subtilis  

Seo, Kyoung-Chun (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
Kim, Mi-Jin (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
Kwon, Myung-Ja (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
Kim, Hyun-Ju (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
Noh, Jeong-Sook (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
Song, Yeong-Ok (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
Publication Information
Food Science and Biotechnology / v.18, no.5, 2009 , pp. 1298-1300 More about this Journal
Abstract
To develop a dietary beverage with functionalities of cheonggukjang, soymilk was fermented with Bacillus subtilis and its antioxidant activities were examined. Antioxidative capacities of fermented soymilk (FS) with 5 different B. subtilis were significantly different. Among these, FS with 2829PNU015 revealed the greatest antioxidant activities. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, total antioxidant activity, and low density lipoprotein (LDL) oxidation inhibition of FS with 2829PNU015 were increased by 150, 140, and 240%, respectively, compared with those of unfermented soymilk (p<0.05). Further study for the improvement of sensory properties of FS with B. subtilis is required for a commercial production.
Keywords
Bacillus subtilis; fermentation; soymilk; low density lipoprotein (LDL) oxidation; Trolox equivalent antioxidant capacity (TEAC);
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Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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