Antioxidant Activity of Soybean Yogurt added Tomato Extract by Bacillus subtilis and Lactobacillus plantarum
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
Chemical Compound (All 5)
Analytical Information
IPC | A23C 9/13, A23C 11/10 |
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Analytical Keyword | soybean yogurt; Bacillus subtilis; Lactobacillus plantarum; mixed culture; polyphenol; DPPH radical scavenging activity; reducing power; nitrite scavenging activity; tomato; antioxidant |
Etc. keywrd | soybean yogurt; Bacillus subtilis; Lactobacillus plantarum; mixed culture; polyphenol; DPPH radical scavenging activity; reducing power; nitrite scavenging activity; tomato; antioxidant |
Publisher | The Korean Society of Food and Nutrition |
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KJTK Publish Information | Volume 7. 2013. 12. 31 |
TKOI
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TKOI:KTKP-TSS-0000048452 |