title: Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste.
abstract: 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 aglycone-formed 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°C 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.
authors.affiliation: Department of Food and Nutrition, Kongju National University, Chungnam 32588, Korea.
authors.forename: Jin-Sun
authors.initials: JS
authors.lastname: Kim
authors.affiliation: Department of Food and Nutrition, Kongju National University, Chungnam 32588, Korea.
authors.forename: Je-Hyuk
authors.initials: JH
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Kangwon National University, Gangwon 25949, Korea.
authors.forename: Jeonghee
authors.initials: J
authors.lastname: Surh
authors.affiliation: Department of Conversing Technology, Graduate School of Venture, Hoseo University, Seoul 06724, Korea.
authors.forename: Soon Ah
authors.initials: SA
authors.lastname: Kang
authors.affiliation: Department of Food and Nutrition, Kangwon National University, Gangwon 25949, Korea.
authors.forename: Ki-Hyo
authors.initials: KH
authors.lastname: Jang
keywords: Cheonggukjang; exopolysaccharide; fermented soybean paste; isoflavone; lactic acid bacteria