Abstract
A novel cheese-like fermented food, designated soybean cooked syrup cheese (SCSC), was produced by lactic acid fermentation of soybean cooked syrup (SCS) generated during production of natto (a Japanese fermented soybean preparation). SCS contains two characteristic compounds, daidzin (35.1 mg/100 g SCS) and genistin (40.5 mg/100 g SCS), which originate in soybean seeds and have an unpleasant taste. These two isoflavone glycosides were properly decomposed during fermentation by every lactic acid bacterium tested. In particular, Lactobacillus casei subsp. rhamnosus IFO 3425, which produces β-glucosidase, showed significant hydrolytic activity against the isoflavone glycosides in the SCS. Thus, a useless industrial byproduct was converted to a cheese-like fermented food by an economical and uncomplicated procedure.
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.
