Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

DOI Web Site 1 Citations
  • Hyejin Hyeon
    Division of Life Sciences and Bio-Resource and Environmental Center, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Korea
  • Cheol Min
    Department of Plant Bioscience, Life and industry Convergence Research Institute, Pusan National University, Miryang 50463, Korea
  • Keumok Moon
    Department of Microbiology, College of Natural Sciences, Pusan National University, Busan 46241, Korea
  • Jaeho Cha
    Department of Microbiology, College of Natural Sciences, Pusan National University, Busan 46241, Korea
  • Ravi Gupta
    Department of Botany, School of Chemical and Life Science, Jamia Hamdard, New Delhi 110062, India
  • Sang Park
    Department of Crop Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea
  • Sun Kim
    Department of Plant Bioscience, Life and industry Convergence Research Institute, Pusan National University, Miryang 50463, Korea
  • Jae Kim
    Division of Life Sciences and Bio-Resource and Environmental Center, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Korea

Description

<jats:p>Soybean processing, e.g., by soaking, heating, and fermentation, typically results in diverse metabolic changes. Herein, multivariate analysis-based metabolic profiling was employed to investigate the effects of fermentation by Aspergillus oryzae or Bacillus subtilis on soybean substrates extracted at 4, 25, or 55 °C. As metabolic changes for both A. oryzae and B. subtilis were most pronounced for substrates extracted at 55 °C, this temperature was selected to compare the two microbial fermentation strategies, which were shown to be markedly different. Specifically, fermentation by A. oryzae increased the levels of most organic acids, γ-aminobutyric acid, and glutamine, which were ascribed to carbohydrate metabolism and conversion of glutamic acid into GABA and glutamine. In contrast, fermentation by B. subtilis increased the levels of most amino acids and isoflavones, which indicated the high activity of proteases and β-glucosidase. Overall, the obtained results were concluded to be useful for the optimization of processing steps in terms of nutritional preferences.</jats:p>

Journal

  • Foods

    Foods 9 (2), 117-, 2020-01-22

    MDPI AG

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