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

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℃ 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-seavenging 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.