Open AccessNovel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities
Author(s) -
Liu Hong,
Luo Shen,
Liu Jun,
Yan Qiaojuan,
Yang Shaoqing,
Jiang Zhengqiang
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2579
Subject(s) - dpph , abts , food science , trolox , fermentation , gallic acid , chemistry , antioxidant , bacillus subtilis , dry weight , botany , biochemistry , biology , bacteria , genetics
Soybeans are usually fermented by Bacillus subtilis to produce shuidouchi , which is a traditional fermentation soybean product in China. In the study, green soybeans were fermented by Bacillus velezensis to make a novel green soybean shuidouchi with multibioactivities. The processing conditions were optimized as follows: initial moisture content 75%, inoculum concentration 7 log CFU/g, and incubation time 24 h for prefermentation; water addition 50%, salt addition 6%, temperature 45°C, 3 days for postfermentation. The fermented green soybean shuidouchi (FGSS) showed 234.8 FU/g dry weight (DW) for the fibrinolytic activity and IC 50 of 0.33 mg/ml for the anticoagulant activity. FGSS had higher contents of chemical components including 3.6 mg rutin (RE)/g DW of total flavonoids, 8.2 mg gallic acid (GAE)/g DW of total phenolics, 63.7 mg/g DW of reducing sugars, and 163.8 mg/g DW of peptides than the unfermented green soybean shuidouchi (UGSS). Moreover, it exhibited high antioxidant activities of 29.8, 85.1 μmol trolox equivalent (TE)/g DW, and 12.8 μmol Fe 2+ /g DW through 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2’‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulfonic acid) diammonium salt (ABTS), and ferric reducing antioxidant power (FRAP) experiments. Thus, a novel green soybean shuidouchi fermented by B. velezensis owing to multibioactivities can provide a theoretical basis for the further development of functional shuidouchi.