Functional Properties of Tungrymbai and Bekang, naturally fermented soybean foods of North East India

We determined some functional properties of species of Bacillus and lactic acid bacteria (LAB) previously isolated from tungrymbai and bekang, naturally fermented soybean foods of India which included enzymatic activities, production and degradation of poly-γ-glutamic acid (PGA), acidifying capacity, degradation of antinutritive factors, antimicrobial activities, ability to produce biogenic amines, degree of hydrophobicitys, antioxidant activity and total phenol contents of the products. Bacillus spp. showed wide spectrum of enzymatic activities. Bacillus subtilis TSLB25 (tungrymbai) and B. subtilis BT:B9 (bekang) accounted for the highest production of PGA (2.8 mg/ml each) amongst the other strains tested. Though LAB showed antimicrobial activities, none of them produced bacteriocin and biogenic amines under the applied condition. Enterococcus faecium TM2:L6 (tungrymbai) and BAV:E2 (bekang) showed the highest degree of hydrophobicity of 72.7% and 71.6%, respectively. LAB strains were able to degrade phytic acid and oligosaccharides, showing their ability to degrade anti-nutritive factors. Tungrymbai and bekang possess antioxidant and free radical (DPPH and ABTS) scavenging activity. This is the first report on functional properties of tungrymbai and bekang. This study was to determine some functional properties of microorganisms previously isolated from tungrymbai and bekang, naturally fermented soybean foods of India. Bacillus spp. showed wide spectrum of enzymatic activities. Bacillus subtilis strains accounted for the highest production of PGA. Enterococcus faecium TM2:L6 (tungrymbai) and BAV:E2 (bekang) showed tire highest degree of hydrophobicity of 72.7% and 71.6%, respectively. Tungrymbai and bekang possess antioxidant and free radical (DPPH and ABTS) scavenging activity.