IN IN360DEL2014A
[0001] Microbes greatly influence the nutritional quality of the fermented soybean by generating enzymes, secondary metabolites and breaking down large complex phyto-molecules. In the present invention, the effect of different microbes Bacillus subtilis, Rhizopus oligosporus. Bifidobacterium bifidum and Lactobacillus casaei on nutritional quality of the fermented soybean is investigated with an objective to develop soy based nutraceutical. Initially, soybeans were fermented with B. bifidum; then this fermented mass was re-fermented with co-culture of Bacillus subtilis and Rhizopus oligosporus. This bioprocess resulted higher enzymes levels (126.16 lU/mg lipase, 36.52 lU/mg phytase and 8.52 lU/mg P-glucosidase); maximum menaquinone-7 production (9.3 [ig/g); and aglycone isoflavones (84.64% daidzein, 99.29% genistein, 96.42% glycitein) after 72 hrs of solid state fermentation. The study showed that Co fermentation of soybean with microbe B. bifidum, B. subtilis and R. oligosporus in a particular sequence have the ability to ferment soybeans in a better way than individual microbial strains and produced nutrient rich fermented soybeans.
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