Hydrolysis of isoflavones in soybean cooked syrup by Lactobacillus casei subsp. rhamnosus IFO 3425
1992; Elsevier BV; Volume: 74; Issue: 5 Linguagem: Inglês
10.1016/0922-338x(92)90064-2
ISSN1872-8073
AutoresShigeki Matsuda, Tadashi Miyazaki, Yunosuke Matsumoto, Riichiro Ohba, Yuji Teramoto, Naokazu Ohta, Seinosuke Ueda,
Tópico(s)Probiotics and Fermented Foods
ResumoA novel cheese-like fermented food, designated soybean cooked syrup cheese (SCSC), was produced by lactic acid fermentation of soybean cooked syrup (SCS) generated during production of natto (a Japanese fermented soybean preparation). SCS contains two characteristic compounds, daidzin (35.1 mg/100 g SCS) and genistin (40.5 mg/100 g SCS), which originate in soybean seeds and have an unpleasant taste. These two isoflavone glycosides were properly decomposed during fermentation by every lactic acid bacterium tested. In particular, Lactobacillus casei subsp. rhamnosus IFO 3425, which produces β-glucosidase, showed significant hydrolytic activity against the isoflavone glycosides in the SCS. Thus, a useless industrial byproduct was converted to a cheese-like fermented food by an economical and uncomplicated procedure.
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