Abstract
The optimal fermentation conditions for producing fermented black soybeans rich
in sulfur-containing amino acids were investigated. Response surface methodology
monitored fermentation conditions. A central composite design examined the
effect of independent variables: enzyme concentration (X1) and
fermentation time (X2) on yield and methionine content. Both factors
significantly influenced these dependent variables. Enzyme concentration more
profoundly affected amino nitrogen content than fermentation time.
β-Glucan content and cystine level were primarily
affected by fermentation time. We elicited each variable’s regression formula
and identified optimal fermentation conditions for functional compounds. The
predicted optimum conditions were an enzyme concentration of 0.28-0.32%
and a fermentation time of 58.0-62.0 min. Under these optimal conditions, each
black soybean variety's sulfur amino acid content ranged from 818.62 to 922.62
mg/100 g, demonstrating significant variety differences.
Funder
Rural Development Administration
Publisher
The Korean Society of Food Preservation