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논문검색

Antioxidative Activities of Soymilk Fermented with Bacillus subtilis

원문정보

Kyoung Chun Seo, Mi Jin Kim, Myung Ja Kwon, Hyun Ju Kim, Jeong Sook Noh, Yeong Ok Song

한국식품과학회 Food Science and Biotechnology Volume 18 Number 5 2009.10 pp.1298-1300
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

To develop a dietary beverage with functionalities of cheonggukjang, soymilk was fermented with Bacillus subtilis and its antioxidant activities were examined. Antioxidative capacities of fermented soymilk (FS) with 5 different B. subtilis were significantly different. Among these, FS with 2829PNU015 revealed the greatest antioxidant activities. 1,1-Diphenyl-2- picrylhydrazyl (DPPH) scavenging activity, total antioxidant activity, and low density lipoprotein (LDL) oxidation inhibition of FS with 2829PNU015 were increased by 150, 140, and 240%, respectively, compared with those of unfermented soymilk (p<0.05). Further study for the improvement of sensory properties of FS with B. subtilis is required for a commercial production.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Kyoung Chun Seo Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University
  • Mi Jin Kim Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University
  • Myung Ja Kwon Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University
  • Hyun Ju Kim Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University
  • Jeong Sook Noh Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University
  • Yeong Ok Song Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University

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