Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto. (16th April 2022)

• Record Type: Journal Article
• Authors: Chen, Xuefeng; Lu, Yalong; Zhao, Aiqing; Wu, Yingmei; Zhang, Yuanyuan; Yang, Xingbin
• Is Part Of: Food chemistry. Volume 374(2022)
• Publication Date: 2022-04-16
• Subjects: Bacillus subtilis natto -- Soybean fermentation -- Isoflavones -- Short chain fatty acids -- Volatile components -- Fermentation stage; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131725
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Soybean powder was prepared and fermented with Bacillus subtilis natto . Polysaccharides and its monosaccharide compositions of soybean were determined. Isoflavone glycoside contents were decreased and aglycone contents were increased. SCFAs levels were increased in comparison with the unfermented soybean. 16 amino acids and 36 volatile components were detected in the fermented soybean. Abstract: This study is to reveal the variation of five pivotal substances, including polysaccharides, proteins, isoflavones, fatty acids and volatile components during the soybean fermentation process by Bacillus subtilis natto . After 96 h of soybean fermentation, the polysaccharide contents were significantly decreased, and the glucose and galactose contents showed the greatest decline in all the monosaccharide components. Moreover, isoflavone glycoside levels were decreased, while the isoflavone aglycone levels were increased following the fermentation. In addition, the SCFAs contents were also significantly increased in comparison with the unfermented soybean. Furthermore, 16 amino acids and 36 volatile components were detected in the fermented soybean. Finally, 21 key compounds were identified through PCA and OPLS-DA analysis of total compounds in the fermentation process. These findings demonstrated that Bacillus subtilis natto had a significant influence on the biochemical profiles of soybean fermentation and consequently contributed to its unique quality.