Factors affecting manninotriose concentration in fermented soybean foods
2020
Ishikawa, C. (Ochanomizu University, Bunkyo-ku, Tokyo (Japan). Graduate School of Humanities and Science, Department of Nutrition and Food Science) | Kodama, S. | Takagaki, R. | Morimitsu, Y.
Manninotriose is a characteristic trisaccharide contained in fermented soybean foods, and is produced by desorption of one molecule of fructose from stachyose. In this study, we examined the manninotriose content in several kinds of commercially available fermented soybean foods and homemade foods, such as natto, miso, and tempeh, to clarify the factors affecting manninotirose production. The water-soluble fraction was obtained from both purchased or homemade fermented food, and the oligosaccharide contents were measured using high-performance liquid chromatography. We observed difference in manninotriose content among different kinds of fermented soybean food, which suggests that production of manninotriose is dependent on the microorganisms involved in the fermentation. Manninotriose concentration differed among natto, miso and tempeh in decreasing order. This tendency shows that natto has higher production efficiency of manninotriose, defined as the ratio of manninotriose to the initial stachyose content in the molar basis. The time course study of fermentation demonstrated that manninotriose concentration increased with degradation of stachyose, and the concentration of manninotriose was maintained during fermentation and storage. It was suggested that the factors affecting manninotriose production were the difference in stachyose content in the soybeans used as raw materials, the types of microorganisms involved in fermentation, and the conditions of fermentation, such as temperature and salinity.
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