Antioxidant activity improvement of soybean meal by microbial fermentation

The improvement of antioxidant activity of soybean meal (SBM), an important protein source for monogastric animals, was studied by solid state fermentation. Fermented soybean meal (FSBM) was produced using pure culture of each Bacillus subtilis strain MR10 and TK8, B. natto and Rhizopus oligosporus...

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Main Authors: Wongputtisin P., Khanongnuch C., Pongpiachan P., Lumyong S.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-34547474553&partnerID=40&md5=e56ee83fe1feca5881f285b6e579d081
http://cmuir.cmu.ac.th/handle/6653943832/571
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Institution: Chiang Mai University
Language: English
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spelling th-cmuir.6653943832-5712014-08-29T08:50:23Z Antioxidant activity improvement of soybean meal by microbial fermentation Wongputtisin P. Khanongnuch C. Pongpiachan P. Lumyong S. The improvement of antioxidant activity of soybean meal (SBM), an important protein source for monogastric animals, was studied by solid state fermentation. Fermented soybean meal (FSBM) was produced using pure culture of each Bacillus subtilis strain MR10 and TK8, B. natto and Rhizopus oligosporus that are accepted as GRAS microorganisms. It was found that the antioxidant activity in term of scavenging effect and reducing power was increased significantly at p<0.05. FSBM produced by Bacillus sp. and R. oligosporus showed percentage scavenging activity at the level of 70-99 and 49%, respectively, while only 25% of scavenging activity was found in SBM. Furthermore, the reducing power value (A700) of every FSBM and SBM was between 0.827-1.031 and 0.299, respectively. © 2007 Academic Journals. 2014-08-29T08:50:23Z 2014-08-29T08:50:23Z 2007 Article 18164978 http://www.scopus.com/inward/record.url?eid=2-s2.0-34547474553&partnerID=40&md5=e56ee83fe1feca5881f285b6e579d081 http://cmuir.cmu.ac.th/handle/6653943832/571 English
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description The improvement of antioxidant activity of soybean meal (SBM), an important protein source for monogastric animals, was studied by solid state fermentation. Fermented soybean meal (FSBM) was produced using pure culture of each Bacillus subtilis strain MR10 and TK8, B. natto and Rhizopus oligosporus that are accepted as GRAS microorganisms. It was found that the antioxidant activity in term of scavenging effect and reducing power was increased significantly at p<0.05. FSBM produced by Bacillus sp. and R. oligosporus showed percentage scavenging activity at the level of 70-99 and 49%, respectively, while only 25% of scavenging activity was found in SBM. Furthermore, the reducing power value (A700) of every FSBM and SBM was between 0.827-1.031 and 0.299, respectively. © 2007 Academic Journals.
format Article
author Wongputtisin P.
Khanongnuch C.
Pongpiachan P.
Lumyong S.
spellingShingle Wongputtisin P.
Khanongnuch C.
Pongpiachan P.
Lumyong S.
Antioxidant activity improvement of soybean meal by microbial fermentation
author_facet Wongputtisin P.
Khanongnuch C.
Pongpiachan P.
Lumyong S.
author_sort Wongputtisin P.
title Antioxidant activity improvement of soybean meal by microbial fermentation
title_short Antioxidant activity improvement of soybean meal by microbial fermentation
title_full Antioxidant activity improvement of soybean meal by microbial fermentation
title_fullStr Antioxidant activity improvement of soybean meal by microbial fermentation
title_full_unstemmed Antioxidant activity improvement of soybean meal by microbial fermentation
title_sort antioxidant activity improvement of soybean meal by microbial fermentation
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-34547474553&partnerID=40&md5=e56ee83fe1feca5881f285b6e579d081
http://cmuir.cmu.ac.th/handle/6653943832/571
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