In this study, we evaluated changes in physicochemical properties, total phenol and isoflavone contents, and antioxidant activity during soymilk fermentation by a potential probiotic Lactobacillus plantarum P1201. The P1201 strain showed survival rates of 58.14% and 62.22% after 4 h exposure to acid and artificial gastric acid conditions (pH 2.5), respectively. The optimal conditions for soy-yogurt fermentation by L. plantarum were determined to be as follows: temperature of 35 o C, seed volume of 5.0%, and sucrose content of 10.0%. The total phenol and isoflavone contents and antioxidant activity were higher in soy-powder milk (SPM) yogurt than soymilk yogurt. In particular, the highest levels of isoflavone-aglycones, such as daidzein, glycitein, and genistein (91.50, 12.34, and 61.39 µg/g, respectively), were observed after 48 h of SPM fermentation. Thus, these results suggest that the soy-yogurt extract could be used as a potential source of natural antioxidants in food. Each isolated strains was tested in triplicate for its tolerance in acidified and artificial gastric acidified MRS broth. Means with different lowercase letters (a, b, and c) indicate significant differences of incubation times by Tukey's multiple range test (p<0.05). 항산화 활성이 증진된 두유-요구르트 559후 88.52 및 59.57%의 생존율을 나타내었고 P1201 균주는 92.56 및 62.22%의 생존율을 나타내어 S48 균주보다 우수한 것으로 나 타났다( Table 1) Table 2). 정확한 균주 동정을 위하여 16S rRNA 염기서열 분석을 수행 하였다. P1201 균주의 염기서열을 결정하여 phylogenetic tree 분 석 결과 L. plantarum WCFS1 (AL935263)와 99.0%로 가장 유사 성이 높았다 (Fig. 1). 형태학적, 생리학적, 세포 지방산 조성, 생화 학적 및 분자유전학적 특성을 비교 검토하여 최종적으로 L. plantarum P1201로 명명하였다. 두유 요구르트 발효 중 이화학적 특성 변화배양온도 ( Table 3. Changes of pH, acidity and viable cell numbers during soy milk (SM) and soy powder milk (SPM) fermentations

We tested the possibility of Korean whole soybean for the production of soybean meat. The moisture, crude ash, crude protein, crude fat, and carbohydrate contents of the produced soybean meats were determined to be the 47.42 (R1), 44.82 (R2), 46.

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