Antioxidant Activity of Soybean Yogurt added Tomato Extract by Bacillus subtilis and Lactobacillus plantarum

• Yang, Ming (Dept. of Food Science and Nutrition, Dong-A University)
• Kwak, Jung Soon (Dept. of Food Science and Nutrition, Dong-A University)
• Jang, Seri (Dept. of Food Science and Nutrition, Dong-A University)
• Jia, Yuan (Dept. of Food Science and Nutrition, Dong-A University)
• Park, Inshik (Dept. of Food Science and Nutrition, Dong-A University)

published in 2013. 6. 30

Abstracts

This study was performed to investigate the effect of types of microorganisms on the antioxidant activity of soybean yogurt by a single or mixed culture of Bacillus subtilis and Lactobacillus plantarum isolated from chunggukjang and kimchi. The fermented soybean milk by Bacillus subtilis exhibited the highest values of total polyphenol, DPPH radical scavenging activity, reducing power and nitrite scavenging activity compared to those of Lactobacillus plantarum or mixed culture of Bacillus subtilis/Lactobacillus plantarum. As the amount of tomato extract was added to the soybean milk, various antioxidant parameters, such as total polyphenol, DPPH radical scavenging activity, reducing power and nitrite scavenging activity, were linearly increased.

Keyword

• soybean yogurt
• Bacillus subtilis
• Lactobacillus plantarum
• mixed culture
• tomato

Published Information

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Published Information of the Articles

Publisher	The Korean Society of Food and Nutrition
KJTK Publish Information	Volume 7. 2013. 12. 31
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