지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 703 - 708 (6page)
이용수
초록· 키워드
오류제보하기
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 ${\gamma}$-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 $6.5{\pm}0.3g/kg$ of GABA and $45.7{\pm}0.3g/kg$ of total free amino acids. After ripening for 90 days, the fermented soybean contained about $11.6{\pm}0.3g/kg$ of GABA and $72.7{\pm}1.8g/kg$ 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.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청이 논문의 저자 정보
최근 본 자료
댓글(0)
0