Fermented Oriental Soyfoods

Liu, KeShun

doi:10.1007/978-1-4615-1763-4_5

Cited by 7 publications

(4 citation statements)

References 77 publications

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“…Several Aspergilli are used to prepare fermented foods and beverages. Aspergillus sojae and Aspergillus oryzae are both widely used in the production of koji, the starting material for many fermented soybean food products, including soy sauce and miso (Liu, 1997;Luh, 1995).…”

Section: Introductionmentioning

confidence: 99%

Induction of the Soybean Phytoalexins Coumestrol and Glyceollin by Aspergillus

Boué

Carter

Ehrlich

2000

J. Agric. Food Chem.

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Several isoflavonoid phytoalexins produced by soybeans are known to be estrogenic, with potential beneficial health effects in humans. Increased production of phytoalexins by the soybean plant will facilitate research efforts in this area. In this study, phytoalexin induction and accumulation in soybean cotyledon tissue was observed using four species of Aspergillus: A. sojae, A. oryzae, A. niger, and A. flavus. All four Aspergillus species tested elicited phytoalexin accumulation in living soybean cotyledons. Results from a time course study indicated that maximum concentrations of the phytoalexin glyceollin, 955 microg/g fresh weight (fw), occurred at day 3 in soybean cotyledon tissue inoculated with A. sojae. Other Aspergillus species caused an accumulation of glyceollin at significantly lower levels. A maximum concentration of coumestrol of 27.2 microg/g fw was obtained from soybean cotyledons inoculated with A. niger. Soybean phytoalexins induced by food-grade A. sojae and A. oryzae allowed the collection of higher concentrations of phytoalexins for further examination in several in vitro and in vivo biological studies conducted to determine potential estrogenic activities.

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Section: Introductionmentioning

confidence: 99%

Induction of the Soybean Phytoalexins Coumestrol and Glyceollin by Aspergillus

Boué

Carter

Ehrlich

2000

J. Agric. Food Chem.

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“…This fact justifies that why according to Figure , the treatments 75:25‐AY, 50:50‐AY, 75:25‐CY and 50:50‐CY had the shortest fermentation times. It seems that incorporation of soymilk to cow's milk to some extent can nutritionally enrich the milk media for starter bacteria (Liu ). However, using 100% soymilk results in the lack of necessary nutrients for the starter bacteria found in cow's milk (Champagne et al .…”

Section: Resultsmentioning

confidence: 99%

“…). Fermentation of soymilk provides a possibility for modification or improvement of its flavour and texture (Liu ; Tsangalis et al . ).…”

Section: Introductionmentioning

confidence: 99%

The effects of ratio of cow's milk to soymilk, probiotic strain and fruit concentrate on qualitative aspects of probiotic flavoured fermented drinks

Shahabbaspour

Mortazavian

Pourahmad

et al. 2012

Int J of Dairy Tech

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The effects of proportion of cow's milk to soymilk (100:0, 75:25, 50:50, 25:75, 0:100), probiotic bacteria (Lactobacillus acidophilus LA-5 or Lactobacillus casei L-01) and natural fruit concentrates (strawberry, apricot, peach and pear) on quality characteristics of soy-based probiotic drink were investigated. The parameters were analysed at the end of fermentation and during 21 days of storage at 5°C. The highest viability was observed when the equal proportion of cow's milk and soymilk and L. casei was used (50:50-CY). During chilled storage, the flavouring apricot had the highest stimulatory effect on the survival of L. casei in 50:50 treatment. In general, the treatment 50:50-CY was realised as the best one overall.

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“…Although the general trend was the same in different soybean varieties, there were small differences between varieties. Interestingly, several Aspergillus species are used to prepare fermented foods and beverages, such as koji, the starting material for production of soy sauce and miso (Luh, 1995;Liu, 1997).…”

Section: Coumestan Levels In Foodmentioning

confidence: 99%