Characterization of Soybean Fermented by Aflatoxin Non-producing Aspergillus oryzae and γ-Aminobutyric Acid Producing Lactobacillus brevis

다국어 초록 (Multilingual Abstract)

Fermented soybean products may contain aflatoxinsdue to the contamination of the aflatoxin producing mold duringnatural fermentation or as a result of un-prudential use of starterstrain. The aim of the present study was to develop and characterizefermented soybean products with enhanced safety and bioactivecompound using aflatoxin non-producing Aspergillus oryzae FMBS46471 and γ-aminobutyric acid (GABA) producing Lactobacillusbrevis GABA 100. For fermentation, steam-processed soybeanswere inoculated with A. oryzae FMB S46471. The scaled-upfermentation product was fermented for 17 days, including 12days fermentation with A. oryzae and 5 days with L. brevis, andcontained 6.5±0.3 g/kg of GABA and 45.7±0.3 g/kg of total freeamino acids. After ripening for 90 days, the fermented soybeancontained about 11.6±0.3 g/kg of GABA and 72.7±1.8 g/kg oftotal free amino acids. Furthermore, aflatoxins were not detectedin both mature and immature soybean products. The soybeanproduct that fermented by an aflatoxin non-producer and apowerful GABA producer will contribute to the development offermented foods with enhanced safety levels and functionalbenefits of GABA.

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