• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.3
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• pp.399-404
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• 2007

To elucidate the efficacy of different levels of microbial-fermented soy proteins (FSP) on piglet performance, a total of 240 weaned piglets ($L{\times}Y{\times}D$, $22{\pm}3$ d of age, $5.16{\pm}0.07$ kg initial BW) were allotted to 4 treatment diets comprising control, FSP-3%, FSP-6% and FSP-9%. The fermented soybean product named $Pepsoygen^{(R)}$ was utilized for the study. There were 15 pigs per pen and 4 pens per treatment. The control diet contained 15% soybean meal (SBM), and SBM for the treatment diets was replaced at 3, 6 and 9% with FSP, respectively. Experimental diets were fed from 0 to 14 d (phase-I) after weaning and then a common commercial diet was fed from 15 to 35 d (phase-II). There was a linear (p<0.05) increase in ADG and ADFI at both phases of measurement. The feed to gain ratio was also improved, showing a linear (p<0.01) trend as the level of supplementation increased. Except for phosphorus, the digestibility of all other nutrients was improved linearly (p<0.05) in the FSP added diets. However, villous height and crypt depth were not affected by dietary treatments. No special effect on intestinal morphology was noticed between FSP-added and control diets. In conclusion, the growth, digestibility of nutrients and morphological changes in weaned pigs fed FSP showed improved performance at higher levels of supplementation.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.301-301
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• 2022

Dairy products are important diet source for human because of their balanced essential nutrients along with various vitamins and minerals. However, lactose in milk can result in diarrhea to some consumers with lactose intolerance. Soy milk has no lactose and is suitable as a substitute for diary milk in accordance with recent trend of replacing animal food with vegetable food. However, polysaccharides in soy milks are difficult for humans to digest, leading to flatulence. These polysaccharides can be decomposed into monosaccharides by lactic acid bacteria, and fermentation can improve food quality. Because mungbean has higher carbohydrate content than soybean, mung milk can be easily fermented than soy milk, resulting in vege yogurt with higher contents of lactic acid. In this study, fermentation characteristics of vege yogurt were analyzed with different ratio of soy milk and mung milk (0%, 25%, 50%, 75%, 100% and 0%+sucrose) and different fermentation time (0, 8, and 16 hours). In general, pH decreased as fermentation time increased. Overall, pH significantly decreased when the mung milk content in yogurt increased. All samples showed higher titratable acidity after fermentation and soy yogurt (mungbean 0%, 16 hours) with sucrose showed the highest value (6.825%). As fermentation time increase, viscosity increased. In 8 and 16 hours, mung milk yogurt (mungbean 100%) showed the lowest viscosity while soy milk yogurt (soybean 100%) with no sucrose showed the highest viscosity after 16 hours of fermentation. The contents of crude protein, crude fat and ash were measured for nutritional analysis. Soy milk (mungbean 0%, 0 hours) had the values of crude protein 2.9g, crude fat 1.8g, and ash 0.3g, and mung milk (mungbean 100%, 0 hours), showed the values of crude protein 1.7g, crude fat 0g, and ash 0.3g. To analyze the effect of the differences in the contents of nutrition between soy milk and mung milk on fermentation, the changes in sugar contents, and antioxidant capacity will be conducted depending on fermentation time. Our results will provide the information in researching plant beverages.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.589-596
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• 1998

This study was carried out to evaluate the quality attributes of soy yogurts prepared by different types of oligosaccharides (fructooligosaccharide, galactooligosaccharide , isomaltooligosaccharide) and Bifidobacteria (B. bifidum B. breve, B. infantis) containing enzyme treated soy protein isolate in terms of pH, titratable acidity, total number of viable cells of Bifidobacteria, ${\alpha}$-galactosidase activity, organic acids, volatile compounds. The pH values of soy yogurts fermented by B. bifidum showed the highest significantly but those fermented by B. infantis showed the lowest significantly, while the titratable acidity of soy yogurts were vice versa. The viable cells of Bifidobacteria of all soy yogurts showed more than 10$\^$9/ CFU/ml and soy yogurts fermented by B. infantis showing below pH 4.6 showed more than 10$\^$9/ CFU/ml after storage at 4$^{\circ}C$ for 7 days. The activity of ${\alpha}$-galactosidase showed the highest in the culture of B. infantis among the Bifidobacteria tested. Among the Bifidobacteria tested, the contents of lactic acid and acetic acid showed the highest in soy yogurts fermented by B. infantis but citric acid and propionic acid were the lowest. Among the Bifidobacteria tested, the contents of n-hexanal showed the highest in soy yogurts fermented by B. breve and a little amounts of acetaldehyde were present in all soy yogurts.

• Journal of Life Science
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• v.29 no.4
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• pp.478-483
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• 2019

The use of fermented soy curd as a functional substance has been actively studied due to the anti-inflammatory and antiallergic activity of soybean protein hydrolyzate by enzymes of lactic acid bacteria. The present study investigated the potential of soy curd as a treatment for atopic dermatitis (AD). Pediococcus inopinatus Y2 (P. inopinatus Y2) lactic acid bacteria were inoculated into soy milk and fermented ($30^{\circ}C$, 24 hr). Changes in body weights, ear thicknesses, IgE concentrations, and weights of immune organs in ICR female mice were quantified. Moderate weight gain occurred in most of the groups. The ear thickness was lowest in the untreated group (no group), and it was allergic and thickened in the phthalic anhydride (PA) treatment group. Based on visual observations, as compared with the skin condition of the PA-induced AD group, the skin condition of the animals in the fermented soy curd (FSC) group was improved. Therefore, FSC by lactic acid bacteria seemed to improve AD. Based on the comparison of the weights of the spleen, thymus, and lymph nodes, as well as the results of the IgE analysis, soy milk, in addition to FSC, had a therapeutic effect. However, the antiallergy effects of FSC in terms of AD were far superior to those of soy milk. These results indicated that FSC can be used as a treatment for AD.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.168-172
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• 2006

Soy sauce was fermented at $20^{\circ}C$ for 100 days in onggi containers (ethnic Korean earthenware) which had been fabricated using three different glazing treatments: unglazed, glazed only on the outside, and glazed on both surfaces. The changes in microstructure and permeability characteristics of onggi containers were examined after fermentation of soy sauce. The effect of repeated use of onggi containers on the fermentation was analyzed by the contact between an aqueous model solution and the onggi containers used once for soy sauce fermentation. The levels of reducing sugar and free amino acids produced from the dissolved starch and protein, respectively, in the solution were compared between the new and reused onggi containers. The moisture permeance and gas permeabilities of the onggi jars were progressively reduced with continuing use for soy sauce fermentation, probably due to clogging of micropores by solid materials. After having been used once for fermentation, the microbial cells and/or enzymes immobilized on the surface or in the micropores of the onggi containers seemed to contribute to accelerating the hydrolytic reactions of starch and protein.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.1
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• pp.118-123
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• 2021

This study was conducted to evaluate plant proteins as a replacement for a fishmeal diet in the rearing of coho salmon Oncorhynchus kisutch. Twelve groups of 20 fish averaging 34.0±0.62 g were randomly distributed into 12 rectangular tanks (250 L). Four experimental diets included a control diet containing 60% fishmeal (Control), and three other diets that replaced 20% of fishmeal with soy protein concentrate (SPC), fermented soybean protein concentrate (F-SPC), and enzyme-processed soy protein concentrate (E-SPC). At the end of the feeding trial, fish that were fed Control, SPC and E-SPC diets showed significantly higher weight gain, specific growth rate, feed efficiency, and protein efficiency ratio than those that were fed F-SPC diet. However, there were no significant differences among the fish that were fed Control, SPC, and E-SPC diets. No significant differences were observed in crude protein, crude lipid, and ash of whole body among the fish that were fed all the diets. Therefore, these results indicated that 20% of fishmeal could be replaced by E-SPC or SPC without any adverse effects on the growth performance of coho salmon.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.151-156
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• 1987

Four types of soy milk prepared from soybean, defatted soybean, soy protein concentrate (SPC) or soy protein isolate (SPI) were fermented with Lactobacillus acidophilus, L. bulgaricus, L. casei, Leuconostoc mesenteroides or Streptocroccus lactis. Growth and acid production by each organism in soy milks were investigated. Acid production by L. acidophilus was miximum in soy milk while acid production by other organisms was maximum in defatted soy milk. All the organisms produced least amount of acid in SPI-milk. Addition of yeast extract (0.5) to four types of soy milks stimulated acid production by lactic acid bacteria, particularly in case of L. acidophilus. Higher concentration of total solids in soy milks resulted in better growth and more acid production by L. acidophilus and L. bulgaricus.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.357-362
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• 1990

Soy yoghurt was prepared from 19 soybean cultivars with the use of L. acidophilus KCTC 2182. Various characteristics of fermented soymilk and the ratio of product recovery in soy yoghurt were investigated The mean crude protein content of the soy yoghurt was 2.74% with a range of 2.58-2.91% and the mean crude fat content was 1.49% with a range of 1.34-1.85%. Total solids recovered from original soybean in soy yoghurt ranged 52.14-61.54% with a mean value of 56.17%. Crude protein recovery in soy yoghurt ranged 59.22-67.5% with a mean value of 63.32%, Crude fat ranged 65.8-86.02% with a mean value of 72.57%. Titratable acidity of soy yoghurt ranged 0.20-0.41%. Viable cell count of soy yoghurt ranged $3.83{\times}10^8-3.22{\times}10^9/ml$ and the amount of separated whey ranged 1.4-8.2ml per 100ml of soymilk.

• Journal of Microbiology and Biotechnology
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• v.14 no.6
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• pp.1303-1309
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• 2004

In order to extend shelf-life of the packaged or coated foods, an antibacterial edible film was developed. Antimicrobial activities of 9 bacteriocin-like substance (BLS)­producing strains were evaluated after growing them on defatted soybean meal medium (DSMM). Bacillus subtilis was selected among those, because it showed the biggest inhibition zone against 6 problem bacteria in food. The antimicrobial edible film, containing $0.32\%$ of BLS, was produced from the fermented soybean meal with B. subtilis at the optimum condition of pH 7.0-7.5 and $33^{\circ}C$ for 33 h. The antimicrobial activity of the film was over $50\%$ of the maximum activity after film production with heat treatment at $90^{\circ}C$ and pH adjustment to 9. When the soy protein film with BLS was applied on the agar media containing E. coli, the growth inhibition was much higher than the ordinary soy protein film. These results indicate that the soy protein film with BLS from B. subtilis can be used as a new packaging material to extend the shelf-life of foods.