Synergistic bacterio-myco soyabean co-fermentation methodology for harnessing the unexhausted

Abstract

Fermented soya arrived as an attractive option to do away with the unwanted and goitrogenic aspects of soyabeans. Fermentation of soybean with its fancy limited to Asian countries is still poorly understood in terms of its fermentation system. In this work a synergistic methodology of myco‐bacterio co‐fermentation, for enhancing the bioactive components in the end product was optimized. Systematic combinations of fungi and bacteria and their fermented products were tested for their total phenolic contents and respective antioxidant and antibacterial properties. The results support that a bacterio‐mold (myco) based synergistic fermentation is recommended. Synergistic Bacillus initiated co‐fermentation led to extraction of effective antibacterial compounds. GC‐MS results indicate the presence of antibacterial components such as imidazole, hexadecanoic acid, octadecanoic acid, methyl‐7‐dodecen‐1‐ol acetate, piperidinone, furan derivatives, and xylitol. Of these the decanoic fractions are speculated to play a predominating role in the antimicrobial activity. Practical applications A synergistic co‐fermentation methodology for extraction of antimicrobial compounds was optimized. For the first time we report the benefit from bacterial and fungal co‐fermentation and confirm the importance of the sequence of the inoculation order too. Successful water based extraction achieved via this method as confirmed by the GC‐MS validation. With the ever increasing need for proteins this methodology will aid in harnessing the best reserves caged inside soybeans.