Fermentation black soy beans using Schizophyllum commune and associated changes in soy isoflavone components

Abstract

In this study, fermented black soybeans were prepared using Schizophyllum commune (NBRC 4928). The antioxidant activity of fermented black soybean was higher than that of boiled black soybeans. Examination of changes in the isoflavone componnents of fermented black soybeans revealed that the glycoside-type isoflavones, daidzin and genistin, decreased, while the aglycone-type isoflavone, daidzein, increased. The findings also showed that dihydrodaidzein was produced in the fermented black soybean suspension. It is suggested that the isoflavones that are produced by ferment black soybeans with S. aerialis have antioxidant charactristics.