title: Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food.
abstract: In the present research, effect of sequential addition of Bifidobacterium bifidum, Bacillus subtilis and Rhizopus oligosporus on content and composition of vitamin K2 and isoflavones in fermented soy foods have been investigated. Initially, soybeans were fermented with B. bifidum; then this fermented mass was re-fermented with co-culture of B. subtilis and R. oligosporus. The evolved sequence of microbes inoculation tended towards significantly (p < 0.5) higher enzymes levels (126.16 ± 2.23 IU/mg lipase, 36.52 ± 1.25 IU/mg phytase and 8.52 ± 1.12 IU/mg β-glucosidase); maximum menaquinone-7 production (9.3 ± 1.27 μg/g); and isoflavone content (84.64 ± 1.97 % daidzein, 99.29 ± 0.86 % genistein, 96.42 ± 1.32 % glycitein) after 72 h of solid-state fermentation. The study showed that co-fermentation of soybean with different microbes in a particular sequence can enhance nutritional value batter than the mono-culture fermentation due to the positive correlation between enzymes (lipase, phytase, β-glucosidase) levels, menaquinone-7 and soy isoflavones content.
authors.affiliation: Microbial and Pharmaceutical Biotechnology Laboratory, Faculty of Pharmacy, Centre of Advance Research in Pharmaceutical Sciences, Jamia Hamdard, New Delhi, India 110062.
authors.forename: Alka
authors.initials: A
authors.lastname: Puri
authors.affiliation: Department of Pharmacognosy & Phytochemistry, Faculty of Pharmacy. Phytopharmaceutical Research Laboratory, Jamia Hamdard, New Delhi, India 110062.
authors.forename: Showkat Rasool
authors.initials: SR
authors.lastname: Mir
authors.affiliation: Microbial and Pharmaceutical Biotechnology Laboratory, Faculty of Pharmacy, Centre of Advance Research in Pharmaceutical Sciences, Jamia Hamdard, New Delhi, India 110062.
authors.forename: Bibhu Prasad
authors.initials: BP
authors.lastname: Panda
keywords: Isoflavones; Lipase; Menaquinone; Phytase; Soybean fermentation; β- glucosidase