Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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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)
  • Published : 2009.10.31
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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

References

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