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Characterization of soybean fermented by aflatoxin non-producing Aspergillus oryzae and γ-aminobutyric acid producing Lactobacillus brevis

  • Nam Yeun Kim
  • Geun Eog Ji
Article

Abstract

Fermented soybean products may contain aflatoxins due to the contamination of the aflatoxin producing mold during natural fermentation or as a result of un-prudential use of starter strain. The aim of the present study was to develop and characterize fermented soybean products with enhanced safety and bioactive compound using aflatoxin non-producing Aspergillus oryzae FMB S46471 and γ-aminobutyric acid (GABA) producing Lactobacillus brevis GABA 100. For fermentation, steam-processed soybeans were inoculated with A. oryzae FMB S46471. The scaled-up fermentation product was fermented for 17 days, including 12 days fermentation with A. oryzae and 5 days with L. brevis, and contained 6.5±0.3 g/kg of GABA and 45.7±0.3 g/kg of total free amino acids. After ripening for 90 days, the fermented soybean contained about 11.6±0.3 g/kg of GABA and 72.7±1.8 g/kg of total free amino acids. Furthermore, aflatoxins were not detected in both mature and immature soybean products. The soybean product that fermented by an aflatoxin non-producer and a powerful GABA producer will contribute to the development of fermented foods with enhanced safety levels and functional benefits of GABA.

Keywords

aflatoxin Aspergillus oryzae fermentation Lactobacillus brevis γ-aminobutyric acid 

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Copyright information

© The Korean Society for Applied Biological Chemistry 2014

Authors and Affiliations

  1. 1.Department of Food and Nutrition, Research Institute of Human EcologySeoul National UniversitySeoulRepublic of Korea
  2. 2.Research Institute, Bifido Inc.Hongcheon, GangwonRepublic of Korea

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