Abstract
The enzymatic activity (EA) and amino-type nitrogen (ATN), viscous substance (VS), organic acid (OA), free amino acid (FAA), and volatile compound (VC) content in fermented soybeans of six cultivars (Glycine max L. ‘Taekwangkong’ [TKK], ‘Daechankong’ [DCK], ‘Misokong’ [MSK], ‘Seonpungkong’ [SPK], ‘Uramkong’ [URK], and ‘Chamolkong’ [COK]) were compared. Fermentation increased the quality indices such as EA, ATN and VS in soybean, and their highest content were observed in DCK. The content of major OAs decreased in the following order: lactic acid > acetic acid > fumaric acid. The essential amino acid (EAA) content was increased by fermentation, and FAA production had a positive effect on the abundance of the fermentation metabolites ã-amino-n-butyric acid and ornithine. The content of the VS pyrazine differed with cultivar. Overall, soybean cultivars showed differences in the composition and fermentation properties, with raw DCK soybeans being particularly suitable for fermentation.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
