Fermented Soybean Products and Their Bioactive Compounds
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Hye Jeong Yang1, Sunmin Park2, Valeriy Pak3, Kyung Rhan Chung4 and Dae Young Kwon1 1Biogeron Food Research Division, Korea Food Research Institute, Songnam, 2Department of Food and Nutrition, Obesity/Diabetes Research Institutes, Hoseo University, Asan, 3Department of Organic Synthesis Institute of the Chemistry of Plant Substances, Tashkent, 4The Academy of Korean Studies, Center for Knowledge & Information, Songnam 1,2,4Republic of Korea 3UzbekistanKeywords:
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An in vitro study of human colonic bacterial metabolism was made using a semi-continuous fermentor inoculated with human source faeces and fed three times daily with a medium high in dietary fibre and low in soluble carbohydrate. After an initial period of 3-4 d the fermentor pH and volatile fatty acid concentrations and molar proportions generally stabilised within a narrow range. Between 60 per cent and 70 per cent of the dietary fibre added daily was fermented. Measurements and calculations aimed at determining the fermentation balance indicated that the hydrogen and methane productions were lower than expected and suggest that acetate is formed partly by reduction of CO 2 or by homoacetate fermentation. The cultures established in the fermentor may serve as a reasonable model for the fermentation in the human colon. Keywords: Human colonic bacteria: Fermentation balance.
Mixed acid fermentation
Human feces
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With the pig bone enzymatic hydrolyzate was fermented by lactobacillus.the influence of fermenting microbe and different fermentation temperatures,inoculation volume,fermentation times on fermentation was investigated.Orthogonal experiments were adopted to analyze the effect of each factor in fermentation temperature,inoculates,fermentation times according to single factor experiment.Optimum fermentation conditions were determined as follows:fermentation temperature 30 ℃,inoculation volume 20%,fermentation times 18 h,the PTA-SN and the contents of amion-N reach 0.5764 and 0.041,respectively.
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Acetic acid bacteria(Acetobacter sp.) was used to ferment vinegar.The fermentation rate and vinegar yield of static fermentation,shake flask fermentation and circulation spraying fermentation were compared.And the fermentation conditions of circulation spraying fermentation were optimized by single factor experiments and orthogonal test.The results showed that compared with static fermentation and shake flask fermentation,circulation spraying fermentation could shorten the fermentation time while increase the fermentation yield.The optimum circulation spraying fermentation conditions were using corn cob as fermentation bed carrier;fermentation time,24 h;fermentation temperature,32 ℃;pumping capacity,2.7 L / min;inoculum concentration,75 g / L;volume fraction of ethanol,8%.Yield of vinegar could be up to 1.93 g / 100 mL under these conditions.
Industrial fermentation
Mixed acid fermentation
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The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring amino acids cocoa beans during fermentation. The fermentation process used 3 level treatment i.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. Regulated temperature during fermentation, respectively 35 ° C (24 hours), 45 ° C (24 second clock), 55 ° C (24- hour three) and 35 ° C (last 48 hours) and then fermentation was conducted for 120 hours. The result show all cocoa beans total amino acids hydrophobic increase during fermentation from 7.21 to 7.46 ìg/g for control, 8.19 to 8.26 ìg/g for addition of inoculum at begining of fermentation and from 7.56 to 8.74 ìg/g for addition of inoculum at the begining and midle of fermentation.
COCOA BEAN
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Excellent lactic acid bacteria strains and efficient and compound starter cultures were screened which are suitable for the fermentation of marigold flowers. The effect of lactic acid bacteria inoculation quantity, fermentation temperature and time on the fermentation of marigold flowers was determined in the experiment. The determined optimum technical parameters for marigold flowers fermentation is as follows: inoculated quantity flowers; 0.2% of heavy fermentation temperature is 20 to 40 ℃; fermentation time for 15 to 20 d. The fermentation result shows that the fermented marigold looks gorgeous and colorful, there is no decay or rot occurred, and the fermentation liquid is clean and clear, which indicates that the fermentation effect is desirable and ideal compared with the current processing method used in most enterprises.
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The application of acid protease in the fermentation of sweet fermented glutinous rice was discussed.The results showed that the saccharifi-cation and fermentation capacity of Qu improved and the protein in sticky rice was fully utilized when appropriate amount of acid protease was added during fermentation.Compared with the fermentation without acid protease,the amino acid content in the fermented glutinous rice was in-creased by 80 % and the fermentation time was shortened by 10h-15h.The optimal conditions for the fermentation with acid protease were as fol-lows:the acid protease was added as 14 U/g at the beginning of fermentation,the content of bran Qu was 0.5% in raw materials,pH was 3～4,the fer-mentation temperature was 30℃,and the fermentation time was about 72h.
Neutral protease
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The dynamic variation of organic acids in fermented grains during the fermentation of Fen liquor was monitored by derivatization followed by GC and GC-MS,together with that of pH measured using a pH meter and total acidity determined by acid-base neutralization titration.The results showed that total acidity of fermented grains generally displayed a rapid upward trend in the fermentation process except for a slight decline during days 9-11.pH of fermented grains was decreased to around 3.3 and total acidity was increased by 25 degrees after the fermentation.Among the identified organic acids in fermented grains,lactic acid showed the highest content and was dominant,followed by acetic acid,and both of them revealed a tendency to generally ascend in the whole fermentation process and their contents were over 10 times higher than that of acetic acid of the same time points at the late fermentation stage.The contents of the same organic acids in fermented grains and finished liquor were different.Based on this study,we posed a theoretical hypothesis that large-batch fermentation period in summer should be approximately 9 days and the number of fermentation batches should be increased,which is conducive to solving the spoilage problem and shortening fermentation period.
Mixed acid fermentation
Organic acid
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This study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG). One-step fermentation entailed acetic acid fermentation, while two-step fermentation consisted of lactic acid fermentation followed by acetic acid fermentation. Acetobacter pasteurianus PCH 325, isolated from an over-ripened peach, was selected for acetic acid fermentation based on its growth and organic acid production characteristics. Acetic acid fermentation conditions were optimized for one- and two-step fermentation: 3% fermentation alcohol for both processes; 8% and 4% sucrose, respectively; and fermentation at 25 °C for both processes. For lactic acid fermentation of TFG, the inoculum and optimized conditions reported previously were used. Under the optimized conditions, the acetic acid content in OFG and TFG increased 21.20- and 29.51-fold, respectively. Furthermore, through two-step fermentation, γ-aminobutyric acid and lactic acid were produced up to 31.49 ± 1.17 mg/L and 243.44 ± 58.15 mg/L, respectively, which together with acetic acid could contribute to the higher DPPH scavenging activity of TFG. This study suggests that two-step fermentation may be a valuable strategy in industry for raising the amount of acetic acid and/or providing additional bioactive compounds.
Acetic acid bacteria
Mixed acid fermentation
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The division operation for type-1 fuzzy numbers in its original form is not invertible for the multiplication operation. This is an essential drawback in some applications. To eliminate this drawback several approaches are proposed: the generalized Hukuhara division, generalized division and granular division. In this paper, the expression of granular division is introduced, and the relationships among generalized Hukuhara division, generalized division and granular division are clarified.
Division ring
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