Health Benefits of Korean Fermented Soybean Products

2015 ◽  
pp. 410-447
Keyword(s):  
Health Benefits ◽  
Fermented Soybean

scholarly journals Impact of Bacillus in fermented soybean foods on human health

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Trishala Gopikrishna ◽  
Harini Keerthana Suresh Kumar ◽  
Kumar Perumal ◽  
Elavarashi Elangovan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Health Risks ◽  
Health Benefits ◽  
Human Consumption ◽  
Potential Health ◽  
Fermented Soybean ◽  
Food Pathogens ◽  
Depth Analysis ◽  
Fermented Soybean Foods

Abstract Purpose Fermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present in these foods, have demonstrated beneficial and deleterious impacts on human health. These microorganisms produce bioactive compounds during fermentation that have beneficial impacts in improving human health. However, the health risks associated with FSF, food pathogens, biogenic amines (BAs) production, and late-onset anaphylaxis, remain a concern. The purpose of this review is to present an in-depth analysis of positive and negative impacts as a result of consumption of FSF along with the measures to alleviate health risks for human consumption. Methods This review was composed by scrutinizing contemporary literature of peer-reviewed publications related to Bacillus and FSF. Based on the results from academic journals, this review paper was categorized into FSF, role of Bacillus species in these foods, process of fermentation, beneficial, and adverse influence of these foods along with methods to improve food safety. Special emphasis was given to the potential benefits of bioactive compounds released during fermentation of soybean by Bacillus species. Results The nutritional and functional properties of FSF are well-appreciated, due to the release of peptides and mucilage, which have shown health benefits: in managing cardiac disease, gastric disease, cancer, allergies, hepatic disease, obesity, immune disorders, and especially microbial infections due to the presence of probiotic property, which is a potential alternative to antibiotics. Efficient interventions were established to mitigate pitfalls like the techniques to reduce BAs and food pathogens and by using a defined starter culture to improve the safety and quality of these foods. Conclusion Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.

scholarly journals Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 636
Author(s):  
Chan Ho Jang ◽  
Jisun Oh ◽  
Ji Sun Lim ◽  
Hyo Jung Kim ◽  
Jong-Sang Kim
Keyword(s):  
Neurodegenerative Diseases ◽  
Bioactive Compounds ◽  
East Asian ◽  
Health Benefits ◽  
Soy Sauce ◽  
Asian Countries ◽  
Fermented Soybean ◽  
Soy Foods ◽  
Parkinson’S Diseases ◽  
Bacillus Spp

Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus spp. and Rhizopus spp.) produces a variety of novel compounds, most of which possess health benefits. This review is focused on the preventive and ameliorative potential of fermented soy foods and their components to manage neurodegenerative diseases, including Alzheimer’s and Parkinson’s diseases.

Fermented Soybean Products and Their Health Benefits

2021 ◽  
pp. 231-264
Author(s):  
Buddhiman Tamang ◽  
Lalit Kumar Chaurasia ◽  
Kriti Ghatani ◽  
Ranjan Kaushal Tirwa
Keyword(s):  
Health Benefits ◽  
Fermented Soybean

scholarly journals Shelf life of tempeh processed with sub-supercritical carbon dioxides

10.5219/1247 ◽  
2020 ◽  
Vol 14 ◽  
pp. 351-357
Author(s):  
Maria Erna Kustyawati ◽  
Filli Pratama ◽  
Daniel Saputra ◽  
Agus Wijaya
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Supercritical Co2 ◽  
Health Benefits ◽  
Kinetic Approach ◽  
Life Test ◽  
Arrhenius Model ◽  
Fermented Soybean ◽  
And Control ◽  
Supercritical Carbon

Tempeh, a fermented soybean-based food originally from Indonesia, is a remarkably nutritious functional food with health benefits. Unfortunately, tempeh is highly perishable, with a shelf life of 24 – 48 hours. The goal of this research was to evaluate the possibility of a sub-supercritical CO2 technique to increase the shelf life of tempeh by measuring the changes in the L* (lightness) value and texture of tempeh via application of a kinetic approach and, based on the observations, to estimate its shelf life. Tempeh was processed with sub-supercritical CO2 at 6.3 MPa for 10 min, then together with unprocessed tempeh (control), stored for 5 days at temperatures of 20, 30 and 40 °C. The Accelerated Self-Life Test (ASLT) with the Arrhenius model was used to measure the shelf life of processed and control tempeh. The calculated shelf life of processed tempeh using the ASLT by the Arrhenius method was 2.43 days at 20 °C, 3.7 days at 30 °C and 1.4 days at 40 °C, and the shelf life of unprocessed tempeh was 3.33 days at 20 °C, 2.90 days at 30 °C and 2.56 days at 40 °C. The conclusion was that the use of sub-supercritical CO2 at 6.3 MPa for 10 min increased the shelf life of tempeh stored at 30 °C.

Sign in / Sign up

Export Citation Format

Share Document