New Fermentation Technique for Complete Digestion of Soybean Protein

The aim of this study was to develop a new fermentation method in order to improve the digestion of soybean protein, and to promote normal fermentation of soybean. A proximate composition, such as moisture, pH, and reducing sugar, of fermented soybeans by the new fermentation was similar to those of...

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Veröffentlicht in:	Journal of microbiology and biotechnology 2007, 17(11), , pp.1904-1907
Hauptverfasser:	Lee, J.O. (Gyeongsang National University, Jinju, Republic of Korea), Park, M.H. (Gyeongsang National University, Jinju, Republic of Korea), Choi, Y.H. (Dongeui University, Busan, Republic of Korea), Ha, Y.L. (Gyeongsang National University, Jinju, Republic of Korea), Ryu, C.H. (Gyeongsang National University, Jinju, Republic of Korea), E-mail: ryu@gnu.ac.kr
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acids - analysis Aspergillus oryzae - metabolism Bacillus subtilis - metabolism Biological and medical sciences Biotechnology DIGESTION Fermentation Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Lactococcus lactis - metabolism PLANT PROTEIN PROTEINAS VEGETALES PROTEINE VEGETALE SOJA Soybean Proteins - analysis Soybean Proteins - metabolism SOYBEANS three-step fermentation 생물학
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Beschreibung
Zusammenfassung:	The aim of this study was to develop a new fermentation method in order to improve the digestion of soybean protein, and to promote normal fermentation of soybean. A proximate composition, such as moisture, pH, and reducing sugar, of fermented soybeans by the new fermentation was similar to those of controls. Neutral protease activity, the most important factor for fermented soybean products, was the highest, having about 636 U/g at 54 h fermentation. The content of total free amino acid was almost 3-18 times higher than controls.
ISSN:	1017-7825