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http://dx.doi.org/10.3746/jkfn.2016.45.6.843

Changes in Phenolic Compounds and Radical Scavenging Activity of Doenjang Prepared by Fermentation with Bacillus Subtilis HJ18-9  

Lee, Kyung Ha (National Institute of Crop Science, Rural Development Administration)
Song, Jin (National Academy of Agricultural Science, Rural Development Administration)
Jang, Yeon Jeong (National Academy of Agricultural Science, Rural Development Administration)
Lee, Eun Jun (Department of Hotel Culinary Management, Chung-Woon University)
Kim, Hyun Joo (National Institute of Crop Science, Rural Development Administration)
Oh, Sea Kwan (National Institute of Crop Science, Rural Development Administration)
Woo, Koan Sik (National Institute of Crop Science, Rural Development Administration)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.6, 2016 , pp. 843-850 More about this Journal
Abstract
This study was conducted to investigate changes in isoflavone composition (glycosides and bio-active aglycones) and evaluate the quality characteristics of doenjang prepared using different Bacillus strains (KACC15935 and HJ18-9). After 60 days of fermentation, ${\beta}-glucosidase$ activity of doenjang fermented with B. subtilis HJ18-9 was higher than those of other samples. Contents of aglycones (daidzein, genistein, and glycitein) in B. subtilis HJ18-9 significantly increased up to $703.90{\pm}11.09{\mu}g/g$. In addition, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity increased markedly during fermentation. These results suggest that fermentation with B. subtilis could be used to increase ${\beta}-glucosidase$ activity with a view towards development of functional foods.
Keywords
soybean; doenjang; isoflavone; Bacillus subtilis;
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Times Cited By KSCI : 12  (Citation Analysis)
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