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dc.contributor.author김영석-
dc.date.accessioned2016-08-28T12:08:14Z-
dc.date.available2016-08-28T12:08:14Z-
dc.date.issued2009-
dc.identifier.issn1226-7708-
dc.identifier.otherOAK-5592-
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/220171-
dc.description.abstractDistribution of isoflavones and fatty acids in soymilk fermented with 7 Lactobacilli (L-type), 7 Bifidobacteria (Btype), or 5 Streptococci (S-type) were monitored. Total isoflavones in fermented soymilk ranged from 5.24 to 8.59 μmol/g dry basis while those in unfermented soymilk were 8.06 μmol/g dry basis. Depending on the types of inoculated microorganisms, fermented soymilk showed different profiles in isoflavones, especially aglycones and β-glucosides. Four L-type fermented soymilk had significantly higher aglycone content (33.69-46.21%) and low β-glucosides compared to control (p<0.05). All Btype fermented soymilk showed significantly high aglycone levels (p<0.05). Out of 5 Streptococci, 4 strains produced over 82.2% aglycones. Lipid content ranged from 162 to 224 mg/g and linoleic acid was the highest, followed by oleic, linolenic, palmitic, and stearic acids. Average ratio of unsaturated to saturated fatty acids in control, L-, B-, and S-type fermented soymilks was 6.30, 6.09, 6.30, and 5.94, respectively. This study can help to develop a fermented soymilk containing high isoflavone aglycones and low fat content. © The Korean Society of Food Science and Technology.-
dc.languageEnglish-
dc.titleProfiles of isoflavone and fatty acids in soymilk fermented with Lactobacilli, Bifidobacteria, or Streptococci-
dc.typeArticle-
dc.relation.issue2-
dc.relation.volume18-
dc.relation.indexSCIE-
dc.relation.indexSCOPUS-
dc.relation.indexKCI-
dc.relation.startpage294-
dc.relation.lastpage298-
dc.relation.journaltitleFood Science and Biotechnology-
dc.identifier.wosidWOS:000265748900002-
dc.identifier.scopusid2-s2.0-74249119903-
dc.author.googlePark Y.W.-
dc.author.googleLee S.W.-
dc.author.googleChoi H.-K.-
dc.author.googleYang S.-
dc.author.googleKim Y.-S.-
dc.author.googleChun H.-N.-
dc.author.googleChang P.-S.-
dc.author.googleLee J.-
dc.contributor.scopusid김영석(56155360400)-
dc.date.modifydate20170922131527-
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엘텍공과대학 > 식품공학전공 > Journal papers
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