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《Journal of the Chinese Cereals and Oils Association》 2013-04
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Study on the Influence of Mixed Strains Fermentation on the Antioxidant Properties of Fermented Soya Beans

Liu Jinxiu Chen Wei Cheng Fang Li Jing(College of Food Science and Engineering,Shandong Agricultural University,Tai′an 271018)  
In order to improve the antioxidant properties of fermented soya beans through mixed strains fermentation,we selected protease-producing strains Bacillus subtilis D2,D8 and D10 and β-glucosidase-producing strain Bacillus subtili U35 to conduct the single strain and multi-strain fermentation experiments.In the experiments,we determined the antioxidant components content flavonoids in fermented soya beans,compared the differences of potassium ferricyanide reductive ability,free radical scavenging capacity and antioxidant ability of fermented beans,and also analyzed the relationship between antioxidant components content and the antioxidant activity.Isoflavone aglycones content of multi-strain fermented soya beans(D2U35,D8U35 and D10U35) was increased greatly,59.71%,68.18% and 54.83% higher than that of D2,D8 and D10 fermented soya beans respectively.Flavonoids content of fermented soya beans were 31.20%-45.19% higher than those of steam cooked soya beans.Multi-strain fermented soya beans had 22.02% higher potassium ferricyanide reductive ability,38.62% higher free radical scavenging capacity and almost the same free radical scavenging capacity as compared with the single strain fermented comparison products.In general,the isoflavone aglycones content influenced most on antioxidant properties of multi-strain fermented soya beans.
【CateGory Index】: TS214.2
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