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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.21 No.2
- 발행연도
- 2016.6
- 수록면
- 117 - 123 (7page)
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초록· 키워드
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Bioconversion of aglycone-formed isoflavones from glycoside-formed isoflavones by commercial lactic acid bacteria in fermented soybean paste was evaluated. Enterococcus faecium KCTC 13410 showed the most resistant capacity and Lactobacillus acidophilus KCTC 3925 had a sensitive susceptibility at a high NaCl concentration (13.2%) in fermented soybean paste. Among the 5 strains tested, Lac. acidophilus KCTC 3925 showed the highest relative ratio of aglyconeformed isoflavones to total isoflavones in fermented soybean paste. Production of exopolysaccarides (EPS) by lactic acid bacteria was compared using de Man, Rogosa, and Sharpe medium containing 1% sucrose at 37℃ for 48 h. Among the 5 lactic acid bacteria, Lac. acidophilus KCTC 3925 and Lactobacillus rhamnosus KCTC 3929 were investigated to produce EPS. Based on the results concerning growing susceptibility and conversion of aglycone-formed isoflavones/EPS production, it is anticipated that Lac. acidophilus KCTC 3925 may be used for preparation of Cheonggukjang, which contains relative low NaCl content.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (15)
참고문헌 신청
[학술지(정기간행물)] - Park SK / 2000 / Quality assessment of commercial doenjang prepared by traditional method / J Korean Soc Food Sci Nutr 29 : 211 ~ 217
[학술지(정기간행물)] - 조성진 / 2011 / 전통된장의 숙성기간에 따른 γ-Aminobutyric Acid(GABA), Isoflavone 함량 변화 / 한국식품영양과학회지 40 (4) : 557 ~ 564
[학술지(정기간행물)] - Arena ME / 1999 / Arginine, citrulline and ornithine metabolism by lactic acid bacteria from wine / Int J Food Microbiol 52 : 155 ~ 161
[학술지(정기간행물)] - Kudou S / 1991 / A new isoflavone glycoside in soybean seeds(Glycine max MERRILL), glycitein 7-O-β-D-(6"-O-acetyl)glucopyranoside / Agric Biol Chem 55 : 859 ~ 860
[학술지(정기간행물)] - Izumi T / 2000 / Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans / J Nutr 130 : 1695 ~ 1699
[학술지(정기간행물)] - 조성진 / 2011 / 전통된장의 숙성기간에 따른 γ-Aminobutyric Acid(GABA), Isoflavone 함량 변화 / 한국식품영양과학회지 40 (4) : 557 ~ 564
[학술지(정기간행물)] - Arena ME / 1999 / Arginine, citrulline and ornithine metabolism by lactic acid bacteria from wine / Int J Food Microbiol 52 : 155 ~ 161
[학술지(정기간행물)] - Kudou S / 1991 / A new isoflavone glycoside in soybean seeds(Glycine max MERRILL), glycitein 7-O-β-D-(6"-O-acetyl)glucopyranoside / Agric Biol Chem 55 : 859 ~ 860
[학술지(정기간행물)] - Izumi T / 2000 / Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans / J Nutr 130 : 1695 ~ 1699
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UCI(KEPA) : I410-ECN-0101-2017-594-000856753