Composition and safety analysis of Chinese traditional fermented soybean paste made by transgenic soybean.
The traditional Chinese soybean paste was produced by cooked transgenic soybean fermentation with the composition of moisture 53%, amino acid 0.84% (calculated by nitrogen), votive sugar 6.21% and total acid 1.66%. A number of microorganism species were isolated and identified, including fungi and bacteria, and the bacterium species Rhizopus oryzae Went and Prinsen Geerligs were dominant in transgenic soybean paste. The results showed that the transgenic soybean paste contain abundant amino acids and vitamins (vitamin A, 42.87 IU; vitamin B, 10.31 mg; vitamin B, 20.64 mg; nicotinamide, 2.54 mg; pantothenic acid, 0.63 mg; vitamin B, 6,847 microg; folic acid, 105 microg; vitamin B, 123.85 microg; and biotin, 56.34 microg). Pathogenic microorganisms were not be detected in the transgenic fermented soybean paste.
Yukui
Rui
R
College of Resources and Environmental Science, China Agricultural University, Beijing, China.
Wenya
Wang
W
Hongxing
Zhang
Z
Fusuo
Zhang
Z
Yinhua
Jin
J
Jing
Guo
G
D000596:Amino Acids / Q000032:analysis; D001483:Base Sequence; D002681:China; D004271:DNA, Fungal / Q000235:genetics / Q000302:isolation & purification; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D030841:Food, Genetically Modified; D006801:Humans; D009753:Nutritive Value; D012233:Rhizopus / Q000235:genetics / Q000302:isolation & purification; D013025:Glycine max / Q000009:adverse effects / Q000737:chemistry* / Q000235:genetics / Q000382:microbiology; D014815:Vitamins / Q000032:analysis
D000596:Amino Acids; D004271:DNA, Fungal; D014815:Vitamins