Composition and safety analysis of Chinese traditional fermented soybean paste made by transgenic soybean
2009
Yukui, Rui | Wenya, Wang | Hongxing, Zhang | Fusuo, Zhang | Yinhua, Jin | Jing, Guo
The traditional Chinese soybean paste was produced by cooked transgenic soybean fermentation with the composition of moisture 53%, amino acid 0.84% (calculated by nitrogen), votive sugar 6.21% and total acid 1.66%. A number of microorganism species were isolated and identified, including fungi and bacteria, and the bacterium species Rhizopus oryzae Went and Prinsen Geerligs were dominant in transgenic soybean paste. The results showed that the transgenic soybean paste contain abundant amino acids and vitamins (vitamin A, 42.87 IU; vitamin B, 10.31 mg; vitamin B, 20.64 mg; nicotinamide, 2.54 mg; pantothenic acid, 0.63 mg; vitamin B, 6,847 µg; folic acid, 105 µg; vitamin B, 123.85 µg; and biotin, 56.34 µg). Pathogenic microorganisms were not be detected in the transgenic fermented soybean paste.
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