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Hydrolysis of soybean isoflavone glucosides by lactic acid bacteria

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Lactobacillus delbrueckii subsp. delbrueckii KCTC 1047, grown in de Man, Rogosa and Sharpe (MRS) or soymilk media, completely hydrolyzed the isoflavone glucosides, genistin and daidzin at 50 μg ml−1, into their respective aglycones, genistein and daidzein within 30 min. Other lactic acid bacteria did not produce β-glucosidase, the enzyme responsible for the hydrolysis of isoflavone glucosides, when cultured in MRS medium. Glucoside-hydrolyzing activity was induced in some lactic acid bacteria when cultured in soymilk medium. These strains hydrolyzed 70–80% of genistin into genistein and 25–40% of daidzin into daidzein.

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Choi, YB., Kim, KS. & Rhee, JS. Hydrolysis of soybean isoflavone glucosides by lactic acid bacteria. Biotechnology Letters 24, 2113–2116 (2002).

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