Hydrolysis of Isoflavones in Soybean Cooked Syrup by Lactobacillus casei subsp. rhamnosus IFO 3425

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概要

• 論文の詳細を見る

• A novel cheese-like fermented food, designated soybean cooked syrup cheese (SCSC), was produced by lactic acid fermentation of soybean cooked syrup (SCS) generated during production of natto (a Japanese fermented soybean preparation). SCS contains two characteristics compounds, daidzin (35.1 mg/100 g SCS) and genistin (40.5 mg/100 g SCS), which originate in soybean seeds and have an unpleasant taste. These two isoflavone glycosides were properly decomposed during fermentation by every lactic acid bacterium tested. In particular, Lactobacillus casei subsp. rhamnosus IFO 3425,which produces β-glucosidase, showed significant hydrolytic activity against the isoflavone glycosides in the SCS. Thus, a useless industrial hyproduct was converted to a cheese-like fermented food by an economical and uncomplicated procedure.

• 社団法人日本生物工学会の論文
• 1992-11-25

著者

• TERAMOTO Yuji

  Department of Agricultural Chemistry, Kyushu University

• Teramoto Y

  Kumamoto Inst. Technol. Kumamoto Jpn

• Teramoto Yuji

  Department Of Agricultural Chemistry Kyushu University

• OHBA Riichiro

  Department of Applied Microbial Technology, Faculty of Engineering, Sojo University

• OHTA Naokazu

  Department of Food Science and Nutrition, Faculty of Living Science, Kumamoto Women's University

• Matsuda Shigeki

  Kumamoto Industrial Research Institute

• Ohta N

  Kumamoto Univ. Kumamoto Jpn

• Ohta Naokazu

  Department Of Food Science And Nutrition Faculty Of Living Science Kumamoto Women's University

• Ohba R

  Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology

• Ohba Riichiro

  Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University

• UEDA Seinosuke

  Department of Applied Microbial Technology, Kumamoto Institute of Technology

• MATSUMOTO YUNOSUKE

  Department of Applied Microbial Technology, Kumamoto Institute of Technology

• MATSUDA SHIGEKI

  Department of Applied Microbial Technology, The Kumamoto Institute of Technology

• MIYAZAKI TADASHI

  Marukin shokuhin Kogyo Co. Ltd.,

• Ueda S

  Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology

• Ueda Seinosuke

  Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology

• Matsumoto Yunosuke

  Department Of Applied Microbial Technology Kumamoto Institute Of Technology

• Miyazaki Tadashi

  Marukin Shokuhin Kogyo Co. Ltd.

• Ueda Seinosuke

  Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University

• Ohta N

  Engineering Department Suntory Limited

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