Transformation of soybean isoflavone aglycones from soybean meal fermented by Aspergillus chevalieri JH-4 of Fu tea
SHANGGUAN Xiulei, GU Qiuya, YU Xiaobin*
(School of Biotechnology, Jiangnan University, The Key Laboratory of Industrial Biotechnology, Ministry of Education (Jiangnan University), Wuxi 214122, China)
Abstract: In this study, the ability of different "Jinhua" strains isolated from Anhua Fu tea to transform soybean isoflavone glycosides in soybean meal was investigated. The content of soybean isoflavone glycosides and aglycones in fermented soybean meal was determined by high-performance liquid chromatography. The optimal transforming strain, Aspergillus chevalieri JH-4, was selected based on the glycoside conversion ratio and aglycones content. The conditions of soybean meal fermentation for soybean isoflavone aglycone by A. chevalieri JH-4 were studied. The optimum fermentation conditions were as follows: substrate mass concentration 12%, inoculum volume 8%, 30 ℃, fermentation time 72 h. Under these conditions, the transformation ratio of daidzin was 91.40%, and the transformation ratio of genistin was 99.58%, the content of daidzein increased to 292.94 μg/mL, and the content of genistein increased to 309.82 μg/mL, which were 8.19 and 10.13 times higher than those before fermentation.
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2021, Vol. 47 
