Please use this identifier to cite or link to this item: https://doi.org/10.1021/jf801905y
Title: Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins
Authors: Feng, S.
Saw, C.L.
Lee, Y.K.
Huang, D. 
Keywords: Black soybeans
Fermentation
Glyceollins
Lactic acid bacteria
Phytoalexins
Raffinose
Rhizopus oligosporus
Soy yogurt
Stachyose
Issue Date: 12-Nov-2008
Source: Feng, S., Saw, C.L., Lee, Y.K., Huang, D. (2008-11-12). Novel process of fermenting black soybean [Glycine max (L.) Merrill] yogurt with dramatically reduced flatulence-causing oligosaccharides but enriched soy phytoalexins. Journal of Agricultural and Food Chemistry 56 (21) : 10078-10084. ScholarBank@NUS Repository. https://doi.org/10.1021/jf801905y
Abstract: Black soybeans [Glycine max (L.) Merrill] were germinated under fungal stress with food grade R. oligosporus tor 3 days and were homogenized and fermented with lactic acid bacteria (LAB) to produce soy yogurt. Fungal stress led to the generation of oxylipins [oxooctadecadienoic acids (KODES) isomers and their respective glyceryl esters] and glyceollins-a type of phytoalexins unique to soybeans. In soy yogurt, the concentrations of total KODES and total glyceollins were 0.678 mg/g (dry matter) and 0.953 mg/g, respectively. The concentrations of other isoflavones (mainly genistein and daidzein and their derivatives) in soy yogurt remained largely unchanged after the processes compared with the control soy yogurt. Germination of black soybean under fungal stress for 3 days was sufficient to reduce stachyose and raffinose (which cause flatulence) by 92 and 80%, respectively. With a pH value of 4.42, a lactic acid content of 0.262%, and a maximum viable cell count of 2.1 x 108 CFU/mL in the final soy yogurt, soy milk from germinated soybeans under fungal stress was concluded to be a suitable medium for yogurt-making. The resulting soy yogurt had significantly altered micronutrient profiles with significantly reduced oligosaccharides and enriched glyceollins. © 2008 American Chemical Society.
Source Title: Journal of Agricultural and Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/94393
ISSN: 00218561
DOI: 10.1021/jf801905y
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