Changes in constituents and function of soybean milk fermented by Schizophyllum commune

Abstract

Soybean milk was inoculated with mushroom Schizophyllum commune (NBRC 4928) and fermented at 37℃ for 6 weeks. After one week of fermentation, SDS-PAGE patterns of fermented soybean milk showed protein bands that either reduced or disappeared, as well as new bands that appeared. Total free amino acid content of fermented soybean milk after three weeks of fermentation was 8914mg/100ml; varying patterns for oxalic, malic, succinic and pyroglutamic acids appearing and disappearing were observed during fermentation. Both antioxidative and antithrombic activities in fermented soybean milk increased with the progress of fermentation.