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Changes in Phenolic Compounds and Radical Scavenging Activity of Doenjang Prepared by Fermentation with Bacillus Subtilis HJ18-9
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 Title & Authors
Changes in Phenolic Compounds and Radical Scavenging Activity of Doenjang Prepared by Fermentation with Bacillus Subtilis HJ18-9
Lee, Kyung Ha; Song, Jin; Jang, Yeon Jeong; Lee, Eun Jun; Kim, Hyun Joo; Oh, Sea Kwan; Woo, Koan Sik;
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 Abstract
This study was conducted to investigate changes in isoflavone composition (glycosides and bio-active aglycones) and evaluate the quality characteristics of doenjang prepared using different Bacillus strains (KACC15935 and HJ18-9). After 60 days of fermentation, activity of doenjang fermented with B. subtilis HJ18-9 was higher than those of other samples. Contents of aglycones (daidzein, genistein, and glycitein) in B. subtilis HJ18-9 significantly increased up to . In addition, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity increased markedly during fermentation. These results suggest that fermentation with B. subtilis could be used to increase activity with a view towards development of functional foods.
 Keywords
soybean;doenjang;isoflavone;Bacillus subtilis;
 Language
Korean
 Cited by
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