Comparison of Antioxidant Activities in Black Soybean Preparations Fermented with Various Microorgan

Black soybeans [Glycine max(L.) Merrill] were fermented with various GRAS(generally recognized as safe) microorganisms,including Aspergillus sp.,Bacillus sp.and yeast(Issatchenkia orientalis) at 30°C for 3 d.The antioxidant contents,including total phenolics and total flavonoids,and the antioxidant activities of 1,1-diphenyl-2-picrylhydrazine(DPPH),ferric reducing antioxidant power(FRAP) and HO.scavenging were analyzed in preparations of fermented black soybeans.Fermented cultures proved to yield significant levels of antioxidants compared with non-fermented cultures(P < 0.05).Fermented black soybean preparations possessed antioxidant activities could be attributed to the total phenolics and flavonoids present.