Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

Foods

Ravi Gupta¹  SangUn Park²  Keumok Moon³  Jaeho Cha³  CheolWoo Min⁴  SunTae Kim⁴  Hyejin Hyeon⁵  JaeKwang Kim⁵ 

[1] Department of Botany, School of Chemical and Life Science, Jamia Hamdard, New Delhi 110062, India;Department of Crop Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea;Department of Microbiology, College of Natural Sciences, Pusan National University, Busan 46241, Korea;Department of Plant Bioscience, Life and industry Convergence Research Institute, Pusan National University, Miryang 50463, Korea;Division of Life Sciences and Bio-Resource and Environmental Center, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Korea;

关键词: soybean substrate;    fermentation;    aspergillus oryzae;    bacillus subtilis;    extraction temperature;    metabolic profiling;    multivariate analysis;   

DOI  :  10.3390/foods9020117

来源: DOAJ

【 摘 要 】

Soybean processing, e.g., by soaking, heating, and fermentation, typically results in diverse metabolic changes. Herein, multivariate analysis-based metabolic profiling was employed to investigate the effects of fermentation by Aspergillus oryzae or Bacillus subtilis on soybean substrates extracted at 4, 25, or 55 °C. As metabolic changes for both A. oryzae and B. subtilis were most pronounced for substrates extracted at 55 °C, this temperature was selected to compare the two microbial fermentation strategies, which were shown to be markedly different. Specifically, fermentation by A. oryzae increased the levels of most organic acids, γ-aminobutyric acid, and glutamine, which were ascribed to carbohydrate metabolism and conversion of glutamic acid into GABA and glutamine. In contrast, fermentation by B. subtilis increased the levels of most amino acids and isoflavones, which indicated the high activity of proteases and β-glucosidase. Overall, the obtained results were concluded to be useful for the optimization of processing steps in terms of nutritional preferences.

【 授权许可】

Unknown