Peptides and Microorganisms Isolated from Soybean Sources with Antimicrobial Activity

Abstract

Soybean has a high biological value because it is a potential nutraceutical that benefits human health. Isolated peptides of soybean have been associated with activities such as anticancer, antioxidants, antiobesity, antithrombotics, hypocholesterolemic, antidiabetic, immunomodulatory and antimicrobial, and this last activity is also obtained from microorganisms isolated from soybean subjected to processes such as fermentation, which can act directly against pathogens that are resistant to antibiotics or participate in the synthesis of new peptides with antimicrobial activity, so they could be used as preservatives in food as an alternative in the prevention of diseases. Strains of Bacillus subtilis isolated from soybean are mainly those that have the ability to inhibit the growth and proliferation of pathogens; some fungi such as Rhizopus microspores and Aspergillus oryzae have also had an inhibitory effect. This chapter describes the potential of microorganisms and peptides obtained from different sources of soybean against pathogenic microorganisms responsible for foodborne diseases.

Production of fermented soymilk and its preservation using essential oils from the leaves of <em>Hoslundia opposite</em>

“…Soybeans and soymilk have been fermented traditionally in many parts of the world, to products such as Buckwheat sokseongjang, Cheonggukjang, Miso, Douchi, Natto, Kinema, Tempeh, (Mora-Escobedo et al, 2018), soy cheese (Schnurer and Magnusson, 2005), soymilk-kefir (Silva et al, 2018), soy yoghurt (Osundahunsi et al,2007) etc. Fermented soymilk (FSM) may contain probiotic lactic acid bacteria which can confer health benefits such as high antioxidant capacity, production of antimicrobial metabolites, improved digestibility and reduced metabolic disorders on the consumers (Zielinska and Kolozyn-Krajewska, 2018).…”