Table 2.
Changes in isoflavone contents between unfermented soybeans and cheonggukjang fermented by Bacillus subtilis (KCTC 13241) in different soybean cultivars.
| Isoflavone µg/g | Sample 1 | Soybean Cultivars | |||
|---|---|---|---|---|---|
| Daewon | Saedanbeck | Aga 3 | Pungsannamul | ||
| Daidzin | UFS 2 | 145.60 ± 6.20 c | 126.54 ± 4.11 d | 347.04 ± 2.41 a | 236.39 ± 2.50 b |
| CKJ 3 | 47.70 ± 5.36 c | 26.84 ± 1.91 d | 162.05 ± 1.12 a | 130.68 ± 4.37 b | |
| Genistin | UFS | 163.01 ± 3.19 c | 145.01 ± 2.76 d | 424.25 ± 4.35 a | 262.71 ± 4.12 b |
| CKJ | 55.12 ± 4.11 c | 43.34 ± 4.03 d | 244.73 ± 2.59 a | 155.66 ± 3.46 b | |
| Glycitin | UFS | 17.39 ± 2.24 c | 10.91 ± 1.20 d | 93.85 ± 2.00 a | 55.79 ± 2.22 b |
| CKJ | 3.18 ± 0.90 c | 1.96 ± 0.39 d | 30.42 ± 2.50 a | 15.87 ± 1.97 b | |
| Daidzein | UFS | 66.48 ± 2.59 c | 34.82 ± 3.43 d | 119.45 ± 3.75 a | 88.60 ± 0.70 b |
| CKJ | 85.50 ± 1.42 c | 65.81 ± 2.58 d | 213.91 ± 4.17 a | 101.87 ± 2.36 b | |
| Glycitein | UFS | 40.35 ± 1.14 c | 30.34 ± 2.97 d | 91.48 ± 1.94 a | 74.68 ± 2.39 b |
| CKJ | 75.26 ± 3.74 c | 46.04 ± 2.49 d | 110.38 ± 2.45 a | 88.04 ± 3.87 b | |
| Genistein | UFS | 3.18 ± 0.31 a | 1.32 ± 0.48 b | 2.43 ± 0.45 a,b | 3.17 ± 0.89 a |
| CKJ | 7.64 ± 0.05 b | 4.16 ± 0.69 c | 24.50 ± 1.53 a | 8.63 ± 0.70 b | |
| Total isoflavones | UFS | 436.00 ± 0.54 c | 348.94 ± 0.36 d | 1078.50 ± 1.12 a | 721.34 ± 0.65 b |
| CKJ | 274.40 ± 0.23 c | 188.15 ± 0.43 d | 785.54 ± 0.87 a | 500.76 ± 0.87 b | |
1 Values indicate the means of three replications (n = 3). Means with different lowercase letters (a, b, c, and d) indicate significant differences between the unfermented soybeans and cheonggukjang by Duncan’s multiple range tests (DMRT) at the 95% confidence level. 2 UFS, unfermented soybean. 3 CKJ, cheonggukjang fermented at 42 °C for 48 h.