Chen, Xuefeng published the artcileQuantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto, SDS of cas: 14667-55-1, the main research area is Bacillus soybean glucose galactose isobutyric acid phenylalanine histidine fermentation; Bacillus subtilis natto; Fermentation stage; Isoflavones; Short chain fatty acids; Soybean fermentation; Volatile components.
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 aglycon 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 anal. of total compounds in the fermentation process. These findings demonstrated that Bacillus subtilis natto had a significant influence on the biochem. profiles of soybean fermentation and consequently contributed to its unique quality.
Food Chemistry published new progress about Bacillus subtilis natto. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, SDS of cas: 14667-55-1.