Monitoring of optimal conditions for producing fermented black soybeans rich in sulfur-containing amino acids
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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.
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.
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