Open AccessOptimization of Fermentation Process for Improving Soy Isoflavones Aglycone Content in Bean Dregs by Lactobacillus plantarum PL70a
Author(s) -
Xinyu Heng,
Huayou Chen,
Jibin Li,
Kangtao Cai,
LU Chenxi
Publication year - 2021
Publication title -
romanian biotechnological letters
Language(s) - English
Resource type - Journals
eISSN - 2248-3942
pISSN - 1224-5984
DOI - 10.25083/rbl/26.5/2942.2952
Subject(s) - aglycone , isoflavones , food science , fermentation , lactobacillus plantarum , chemistry , glycoside , soy protein , lactobacillus , biochemistry , biology , lactic acid , bacteria , organic chemistry , genetics
Aglycone-type soy isoflavones have higher biological activity than glycoside-type soy isoflavones. Bean dregs are rich in glycoside-type soy isoflavones. In order to improve the biological activity of soy isoflavones in bean dregs, the Lactobacillus plantarum PL70a was screened and the fermentation process of converting glycoside-type soy isoflavones into aglycone-type in bean dregs was optimized by single-factor experiments and the response surface methodology. The optimal fermentation process was as follows: (NH4)2SO4 was added in an amount of 0.17%, glucoamylase was added in an amount of 0.87%, inoculation amount was 17%, sucrose was added in an amount of 1.3%, and fermentation time was 3 days. Under this process, the content of aglycone-type soy isoflavones in bean dregs significantly increased. Trypsin inhibitors and antigen proteins were almost removed. The fermentation process provides a good reference for the low-cost processing of high-quality soy isoflavone aglycone food.